Cabbage Pachadi Recipe: A Tangy South Indian Delight
Cabbage Pachadi is a simple yet flavorful South Indian side dish that brings out the best of fresh cabbage, tempered with aromatic spices. This vegetarian recipe is a healthy addition to your meals and pairs beautifully with popular South Indian breakfast items like Ghee Roast Dosas, Idli, or Carrot Onion Uttapam. The unique combination of crunchy cabbage with a hint of tamarind tang and spiced tempering elevates this chutney to a delightful treat for your taste buds. The best part is, it’s quick to prepare, making it a perfect choice for busy mornings or even for a light snack!
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
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 (Rai/ Kadugu) | 1/2 tablespoon |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chillies | 2 (adjust to taste) |
| Oil | 2 teaspoons |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Carbohydrates | 12g |
| Protein | 2g |
| Fat | 4g |
| Fiber | 2g |
| Sodium | 200mg |
| Cholesterol | 0mg |
Instructions
-
Tempering the Dal:
- Heat 2 tablespoons of sesame oil in a pan over medium heat. Once the oil is hot, add 1 tablespoon of split urad dal and 1 tablespoon of roasted gram dal (pottukadalai). Sauté them on a low flame until they turn golden brown, stirring occasionally to avoid burning.
-
-
Adding Aromatics:
- Add 3 chopped green chillies and 10 curry leaves to the pan. Stir everything well to allow the flavors to blend.
-
Cooking the Cabbage:
- Next, add 2 cups of chopped cabbage to the pan. Sprinkle some salt to taste and stir to combine. Let the cabbage cook for 8-9 minutes, keeping the flame low-medium. The cabbage should be slightly tender yet maintain a slight crunch, perfect for a pachadi.
-
Grinding the Mixture:
- Allow the cooked cabbage mixture to cool down. Once cooled, transfer it into a grinder jar. Add 1/2 tablespoon of tamarind paste and 1/2 cup of water. Grind the mixture to a smooth consistency, adjusting water as needed to achieve a chutney-like texture.
-
Tempering the Chutney:
- Heat a tadka pan with 2 teaspoons of oil. Once the oil is hot, add 1/2 tablespoon of mustard seeds and let them crackle. Add a pinch of asafoetida (hing) and stir to combine. Toss in 2 dry red chillies, adjusting the heat to your liking.
-
Final Touch:
- Pour this aromatic tempering over the ground cabbage chutney. Give it a good stir to mix the flavors together.
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Serving:
- Serve this delectable Cabbage Pachadi as a side dish with your favorite South Indian breakfast, such as Ghee Roast Dosas, Idli, or Carrot Onion Uttapam. Enjoy the burst of flavors with every bite!
Tips for the Perfect Cabbage Pachadi:
- Adjusting Spice Levels: If you prefer a spicier chutney, feel free to increase the number of green chillies or dry red chillies. You can also add a pinch of cumin powder for extra depth.
- Consistency: If you like a thicker chutney, reduce the amount of water, or if you prefer a runnier texture, increase the water slightly while grinding.
- Make It Ahead: This chutney stores well in the refrigerator for up to 2 days. It can be enjoyed cold or reheated before serving.
Cabbage Pachadi is a versatile dish that brings a healthy, tangy twist to any South Indian meal. By using simple ingredients like cabbage, dal, and tamarind, you can create a flavorful chutney that complements your breakfast or serves as a refreshing side dish for lunch or dinner. This recipe is also an excellent way to sneak in some extra veggies for kids and adults alike!
