Cabbage Tomato Pachadi – A Tangy South Indian Side Dish
Description:
The Cabbage Tomato Pachadi is a delightful and quick-to-make chutney that offers the perfect balance of flavors. Combining the subtle sweetness of cabbage with the tanginess of tomatoes, this chutney is a versatile side dish that pairs wonderfully with steamed rice, idli, or dosa. Whether you’re packing it in a lunchbox or serving it alongside your dinner, this vegetarian recipe is a crowd-pleaser. It’s the kind of dish that brings a burst of South Indian flavors to any meal with minimal effort and ingredients.
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Tomato | 1, chopped |
| Cabbage (Patta Gobi/Muttaikose) | 1 cup, chopped |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Oil | 2 teaspoons |
| Dry Red Chillies | 3 |
| Tamarind | Small gooseberry-sized ball |
| Turmeric powder (Haldi) | A pinch |
| Salt | To taste |
| Curry leaves | 1 sprig |
Nutritional Information (Approximate):
| Nutrient | Amount Per Serving (1 tbsp) |
|---|---|
| Calories | 30 kcal |
| Protein | 1 g |
| Carbohydrates | 6 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 100 mg |
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4-5
Instructions:
Step 1: Tempering the Dal and Dry Red Chillies
- Heat 2 teaspoons of oil in a heavy-bottomed pan over medium heat.
- Add 1 tablespoon of chana dal and 3 dry red chillies to the pan.
- Fry the chana dal and red chillies on a slow flame until the dal turns golden brown and the chillies release a fragrant aroma.
- Remove the fried mixture from the pan and set it aside to cool.
Step 2: Cooking the Cabbage and Tomato
- In the same pan, add the chopped 1 cup of cabbage and a pinch of salt. Mix well to coat the cabbage with oil.
- Cover and cook the cabbage for about 5-6 minutes on a medium flame until it becomes soft.
- Add the chopped 1 tomato and a pinch of turmeric powder to the pan. Stir the mixture and cook for another 4-5 minutes.
- Continue cooking until the tomatoes turn mushy and their water content has evaporated.
- If the tomatoes are not sour enough, add a small gooseberry-sized ball of tamarind and stir well.
- Allow the mixture to cool completely.
Step 3: Grinding the Chutney
- In a chutney jar or food processor, add the cooled chana dal and red chillies from Step 1.
- Grind into a smooth powder.
- Add the cooled cabbage and tomato mixture to the jar and grind everything into a smooth paste.
- Ensure you do not add any water, but if needed, add just 1 tablespoon of boiled and cooled water to help with the grinding.
- Taste the chutney and adjust the salt if required.
Step 4: Tempering the Chutney
- In a separate tadka pan, heat 1 teaspoon of oil.
- Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and a pinch of asafoetida (hing).
- Once the mustard seeds begin to splutter, add a few curry leaves and fry them until crisp.
- Pour this tempering directly over the prepared chutney and stir well to combine.
Step 5: Serving
- Serve the Cabbage Tomato Pachadi as a side dish with your favorite South Indian meal.
- It pairs perfectly with Mixed Vegetable Sambar, Beetroot Thoran, and steamed rice. Alternatively, enjoy it with idli or dosa for a classic South Indian breakfast or lunch.
Tips:
- You can make this chutney in advance and store it in the refrigerator for up to 2-3 days.
- Adjust the quantity of tamarind based on the sourness of your tomatoes.
- For a spicier version, increase the number of dry red chillies.
Why You’ll Love This Recipe:
This Cabbage Tomato Pachadi is a great way to enjoy a light and refreshing side dish that is both tangy and flavorful. The combination of cabbage and tomato not only makes it nutritious but also ensures that it is a perfect accompaniment for any rice-based meal. Whether it’s idli, dosa, or steamed rice, this chutney enhances the flavors with its unique balance of spices and tamarind’s tang.
