Cabbage Pachadi/Chutney

Cabbage Pachadi is a healthy, simple and very easy recipe, can be prepared in 15 mins without using any masalas.. This recipe is no onion, no garlic recipe. Also comes under vegan and gluten-free. This spicy and tangy pachadi goes well with South Indian recipes llike hot steamed rice with ghee and idly, dosa, uthappam..

How to make Cabbage Pachadi/Chutney

PREP TIME: 5 MINS  COOK TIME: 10 MINS  TOTAL TIME: 15 MINS  COURSE: SIDES/CONDIMENTS CUISINE: SOUTH INDIAN SERVINGS : 2-3

Ingredients

1 cups = 235 ml

  • cabbage – cut into cubes – around 4 cups
  • green chilies – 4 (can use up to 6 for spiciness)
  • tamarind pulp – 1 tsp
  • salt – 3/4 tsp (adjust)
  • oil – 2 tbsp. (divide)

Instructions

  1. Heat a pan with 1 tbsp oil. Add cabbage. Cover and cook for 5 mins on medium flame until the cabbage shrinks slightly.
  2. Add green chillies. Stir and again cover & cook 2 more mins.
  3. The cabbage can be half cooked or almost cooked. There should be a slight crunch in them. Do not over cook.
  4. Let the cabbage mixture become warm or cool down.
  5. Now add the cabbage mixture in a blender. Add 1 teaspoon tamarind pulp and salt.
  6. Grind to a smooth chutney.
  7. Now prepare the tempering by heating 3 tsp oil, then add 1/2 tsp urad dal, splutter1/2 tsp mustard, cumin seeds/jeera and few curry leaves.
  8. Pour the tempering over chutney and mix well.
  9. Serve with hot rice, dosa or idly.

Step by step photo instructions

  1. Heat a pan with 1 tbsp oil. Add cabbage. Cover and cook for 5 mins on medium flame until the cabbage shrinks slightly. Stir occasionally.

2. Add green chillies. Stir and again cook 2 more mins. The cabbage should be half cooked or almost cooked. There should be a slight crunch in them. Do not over cook.

3. Let the cabbage mixture become warm or cool down.

4. Now add the cabbage mixture in a blender. Add 1 teaspoon tamarind pulp and 3/4 tsp salt.

5. Grind to a smooth chutney.

6. Now prepare the tempering by heating 3 tsp oil, then add 1/2 tsp urad dal, splutter1/2 tsp mustard, cumin seeds/jeera and few curry leaves.

7. Pour the tempering over chutney and mix well. Serve with hot rice, dosa or idly.

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