Cabbage Pachadi – Tangy South Indian Cabbage Chutney Recipe

Cabbage Pachadi Recipe (पत्ता गोभी पचड़ी रेसिपी)

Cabbage Pachadi is a traditional South Indian side dish made with cabbage, tempered with flavorful spices and tangy tamarind paste. This dish is not only healthy but also bursting with aromatic flavors, making it a perfect accompaniment for dosas, uttapams, or even simple rice. This simple yet delicious recipe is sure to spice up any meal and can be prepared in just 35 minutes!

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Cuisine: South Indian

Course: Side Dish

Diet: Vegetarian

Instructions:

1. Prepare the Cabbage Mixture:

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   • In a deep frying pan or kadai, heat 2 tablespoons of til oil over medium heat.
   • Add the white urad dal and roasted chana dal. Let them cook until they turn golden brown and release a fragrant aroma.
   • After 15 seconds, add the chopped green chilies and curry leaves. Stir and allow them to sauté for a few moments.
   • Add the chopped cabbage along with salt. Stir to combine and let it cook for about 8 to 10 minutes, or until the cabbage softens slightly but retains its texture. Turn off the heat once done.

2. Grind the Cabbage Mixture:

   • Allow the cabbage mixture to cool to room temperature. Once cooled, transfer it into a mixer grinder.
   • Add tamarind paste and 1/2 cup of water to the mixture. Blend everything into a smooth paste.
   • Once ground, transfer the cabbage chutney into a bowl and set aside.

3. Prepare the Tempering (Tadka):

   • In a small tempering pan (tadka pan), heat 2 teaspoons of oil over medium heat.
   • Add mustard seeds and let them crackle for about 10 seconds.
   • Add a pinch of asafoetida (hing) and stir it for a few seconds to release its aroma.
   • Break the dry red chilies into halves and add them to the pan. Stir to combine and cook for another 5 seconds.

4. Combine and Serve:

   • Pour this tempering (tadka) into the prepared cabbage pachadi and mix well.
   • Serve your delicious cabbage pachadi as a side dish with onion uttapams, ghee dosa, or masala dosa. It can also be paired with rice or any South Indian meal of your choice!

Nutritional Information (Approximate per serving):

Tips for Perfect Cabbage Pachadi:

• Tamarind Substitute: If you don’t have tamarind paste, you can use a small amount of lemon juice or raw mango pulp to achieve a tangy flavor.
• Cabbage Texture: Ensure the cabbage is cooked just enough to retain a slight crunch, as this enhances the texture of the pachadi.
• Adjust Spice Level: You can adjust the number of green chilies and dry red chilies according to your preference for heat.
• Serving Suggestions: This pachadi pairs wonderfully with South Indian breakfast items like idli, dosa, and uttapam. It can also be enjoyed as a dip with crispy snacks like vadas or pakoras.

This Cabbage Pachadi brings out the earthy taste of cabbage, combined with the rich flavors of tempered spices, creating a zesty chutney that complements a wide variety of Indian meals. Try this recipe the next time you crave something fresh, spicy, and tangy!