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:
| Ingredients | Quantity |
|---|---|
| Til Oil (Sesame Oil) | 2 tablespoons |
| White Urad Dal (Split Black Gram) | 1 tablespoon |
| Roasted Chana Dal (Bengal Gram) | 1 tablespoon |
| Cabbage (Chopped) | 2 cups |
| Green Chilies (Chopped) | 3 |
| Curry Leaves | 10 |
| Salt | To taste |
| Tamarind Paste | 1/2 tablespoon |
| Water | 1/2 cup |
| Mustard Seeds (Rai) | 1/2 tablespoon |
| Asafoetida (Hing) | A pinch |
| Dry Red Chilies | 2 |
| Oil | 2 teaspoons |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Cabbage Mixture:
- 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.
-
-
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.
-
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.
-
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):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 18g |
| Dietary Fiber | 5g |
| Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 250mg |
| Potassium | 250mg |
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!
