Cabbage Tomato Pachadi: Tangy South Indian Chutney Recipe

Cabbage Tomato Pachadi Recipe: A South Indian Side Dish

Cabbage Tomato Pachadi is a vibrant and flavorful South Indian chutney that pairs beautifully with a variety of dishes. With the earthy taste of cabbage and the tanginess of tomatoes, combined with aromatic spices and a tempering of mustard seeds and curry leaves, this pachadi is a perfect accompaniment to your meal. Whether you’re serving it alongside a comforting bowl of steamed rice or a hearty plate of sambar, this chutney will surely enhance your dining experience.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 3
• Cuisine: South Indian
• Course: Side Dish
• Diet: Vegetarian

This recipe for Cabbage Tomato Pachadi is not only easy to prepare but also packed with the goodness of cabbage, tomatoes, and traditional spices, making it a nutritious addition to any meal. The balance of spices and tanginess makes this chutney a versatile option, whether you’re enjoying it with steamed rice, dosas, or even as a dip for snacks.

Ingredients

Instructions

1. Fry Chana Dal and Dry Red Chillies:
   Begin by heating the sunflower oil in a heavy-bottomed pan. Add the chana dal and dry red chillies, frying them on a slow flame until the dal turns golden and aromatic. Once done, remove from the pan and set them aside.

2. Cook the Cabbage:
   In the same pan, add the chopped cabbage and a pinch of salt. Mix well, then cover the pan and cook on a low flame until the cabbage becomes soft. Stir occasionally to prevent burning.

3. Add Tomatoes and Spices:
   Add the chopped tomatoes and turmeric powder to the cabbage. Continue cooking until the tomatoes turn mushy and the water released from the tomatoes has evaporated. If your tomatoes aren’t sour enough, add a small piece of tamarind to balance the flavor. Once the mixture is well-cooked, remove it from the heat and allow it to cool completely.

4. Grind the Ingredients:
   Once the cooked cabbage-tomato mixture has cooled, transfer it to a chutney jar. First, add the fried chana dal and red chillies, grinding them into a smooth powder. Then, add the cabbage-tomato mixture and blend it all into a smooth paste. There should be no need for additional water, but if necessary, add a tablespoon of boiled and cooled water to help with grinding. Taste and adjust salt if required.

5. Prepare the Tadka (Tempering):
   In a small tempering pan, heat a little more sunflower oil. Add the mustard seeds, cumin seeds, asafoetida, and curry leaves. Let the mustard seeds splutter and the spices release their fragrance. Once done, pour this tempering over the chutney and mix well.

6. Serve:
   Your Cabbage Tomato Pachadi is now ready to serve! This chutney can be enjoyed with steamed rice, mixed vegetable sambar, beetroot thoran, or even as a side to your dosa or idli. Its subtle, spicy, and tangy flavor will elevate any dish you serve it with.

Tips and Variations

• Spice Level: Adjust the number of dry red chillies to your taste to control the spiciness of the chutney.
• Tamarind: Tamarind adds a natural sourness to the pachadi. If you prefer a sweeter chutney, you can skip the tamarind or use a little jaggery for balance.
• Storage: This chutney can be stored in an airtight container in the refrigerator for up to 2-3 days. It may thicken slightly as it cools, but you can add a little water to adjust its consistency when serving.

Nutritional Information (Approximate)

This Cabbage Tomato Pachadi is a light and flavorful addition to your meals, offering a good balance of carbohydrates, fiber, and healthy fats. Enjoy it as a side dish to complement your main course or serve it as a refreshing dip.

Enjoy the authentic taste of South India with this easy-to-make Cabbage Tomato Pachadi recipe! Whether you’re a novice or an experienced cook, this chutney will add a burst of flavor to your everyday meals.