Cabbage Pachadi Recipe: A South Indian Delight
If you’re craving a flavorful, tangy, and slightly spicy accompaniment for your South Indian breakfast, then Cabbage Pachadi is the perfect choice. This versatile chutney pairs wonderfully with crispy ghee roast dosas, soft idlis, or even a hearty carrot onion uttapam. The combination of tender cabbage, a punch of green chilies, and the tanginess of tamarind makes this chutney an irresistible side dish.
In this recipe, we’ve combined a variety of ingredients that provide depth of flavor while keeping it simple and nutritious. The key to a good pachadi lies in the balance between the sautéed spices and the slight crunch of the cabbage. Whether you’re making it for a weekend breakfast or a quick weeknight meal, this Cabbage Pachadi will become a household favorite in no time.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sesame (Gingelly) Oil | 2 tablespoons |
| White Urad Dal (Split) | 1 tablespoon |
| Roasted Gram Dal (Pottukadalai) | 1 tablespoon |
| Cabbage (Patta Gobi/ Muttaikose), roughly chopped | 2 cups |
| Green Chillies, chopped | 3 (adjust to taste) |
| Curry Leaves | 10 leaves |
| Salt | To taste |
| Tamarind Paste | 1/2 tablespoon |
| Water | 1/2 cup |
| Mustard Seeds | 1/2 tablespoon |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chillies | 2 (adjust to taste) |
| Sunflower Oil | 2 teaspoons |
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Heat the Oil:
In a pan, heat the sesame (gingelly) oil over medium heat. Once hot, add the split urad dal and roasted gram dal. Sauté on low flame until both dals turn golden brown and release a nutty aroma. -
Add Aromatics:
Add the chopped green chilies and curry leaves to the pan. Stir well to combine the flavors, allowing the curry leaves to crisp up slightly. -
Cook the Cabbage:
Add the roughly chopped cabbage to the pan. Season with salt to taste, and stir everything together. Cook the cabbage for 8-9 minutes on medium-low heat. The goal is for the cabbage to soften slightly but retain a slight crunch. This texture is essential for creating the perfect pachadi. -
Cool the Mixture:
Once the cabbage is cooked to the desired texture, remove the pan from the heat and let the mixture cool down to room temperature. -
Grind the Mixture:
Transfer the cooled cabbage mixture to a grinder jar. Add the tamarind paste and water. Grind the mixture into a smooth, thick chutney. If you prefer a slightly chunkier texture, pulse the grinder a few times to achieve your desired consistency. -
Prepare the Tadka (Tempering):
In a small tadka pan or frying pan, heat the sunflower oil. Once hot, add the mustard seeds and let them crackle. Add the pinch of asafoetida (hing) and dry red chilies. Stir for a few seconds to infuse the oil with the spices. -
Combine:
Pour the prepared tadka into the ground cabbage chutney and stir well to combine. The mustard seeds, asafoetida, and red chilies will add a delightful aroma and flavor to the chutney. -
Serve:
Serve your freshly made Cabbage Pachadi as a side dish with traditional South Indian breakfast items like ghee roast dosas, idlis, or carrot onion uttapam. It also makes a great accompaniment to rice or any South Indian meal.
Tips for Making the Perfect Cabbage Pachadi:
- Adjust the Spice Level: The number of green chilies can be adjusted based on your heat preference. You can also add a little extra tamarind paste for a more tangy flavor.
- Crunchy Texture: Be sure not to overcook the cabbage. It should have a slight crunch for the pachadi to maintain its authentic texture.
- Grind to Preference: If you like a smoother chutney, blend it for a longer time. For a chunkier version, pulse the grinder a few times to leave some texture.
- Storage: Leftover Cabbage Pachadi can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors will deepen after resting, making it even more flavorful.
Why You Should Try This Cabbage Pachadi Recipe:
This Cabbage Pachadi is not just delicious but also packs a nutritious punch. Cabbage is rich in fiber, vitamins, and minerals, making it an excellent addition to any meal. The combination of urad dal, roasted gram dal, and spices adds a delightful crunch and aroma, while tamarind gives it a tangy edge that perfectly complements the richness of dosas and idlis.
Whether you’re new to South Indian cuisine or an experienced home cook, this recipe is easy to prepare, requires minimal ingredients, and can be customized to suit your taste. The result is a flavorful, aromatic chutney that will elevate your meals to a whole new level.
So next time you’re planning a South Indian breakfast or craving a new side dish to complement your meals, give this Cabbage Pachadi a try. It’s the perfect balance of spice, tang, and texture that everyone will love!
