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.

Tried this recipe? If you have made the recipe and liked it then please share the recipe link on facebook, twitter & pinterest. For instagram mention @sirisfoodlab and tag #sirisfoodlab

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