Cabbage Pachadi

Cabbage Pachadi

Last Updated on

This Cabbage Thuvayal or Cabbage Chutney or Cabbage Pachadi is a tried and tasted recipe from The Singing Chef. This month, her blog is the featured blog on Tried and Tasted, hosted by Divya, an event started by Zlamushka.  When I saw the event announcement, I had bookmarked baked stuffed chilies from Raaga’s blog. I bought the ingredients too, but never got around to bake it. Last week, when Raaga posted Cabbage Thuvayal, I decided to try this instead. I am glad I tried! I itched to modify the recipe but stuck to the original recipe, with one change. I cooked cabbage along with urad dal and dry chilies, instead of sauteing them separately. I made triple the recipe.

Cabbage Pachadi

Source: Raaga of The Sing Chef

Total Time: 15 minutes
Preparation Time: 5 minutes (excludes cooling time)
Cooking Time: 10 minutes
Yields: 2 cups

Print Recipe

  • 2 tbsp or 6 tsp Oil
  • 9 Dry Chilies
  • 2 tbsp or 6 tsp Urad Dal
  • ¼ tsp Turmeric Powder
  • 3 cups chopped Cabbage
  • Salt to taste
  • 1 ½ tbsp Tamarind Paste
  • Tempering
    • 1 tbsp or 3 tsp Oil
    • 1 tsp Mustard Seeds
    • ½ tsp Asafoetida
    • 7-8 Curry Leaves
  • Heat 2 tbsp of oil in a pan, add urad dal. When the dal turns light brown, add dry chilies and fry for a minute or until they become dark brown.
  • Add turmeric and cabbage and saute for couple of minutes.
  • Cover and cook on medium heat for 5 minutes or until the cabbage is tender.
  • Turn of the heat, add salt and tamarind paste to the cabbage and let it cool.
  • Once cool, grind it to a fine paste adding some water.
  • For tempering, take a pan and heat the oil, add mustard seeds. When the seeds sputter, add curry leaves and asafoetida. Turn off the heat and add the tempering to the ground chutney.
  • Serve it with rice or idli or dosa. Yesterday I ate it with rice for lunch and this morning, I served it with dosa!
Cabbage Pachadi

If you noticed, the color of the chutney in the first pictures varies from the second. That is because I took these two pictures in different settings. The first picture, I took it in my kitchen under the kitchen light and the second near the window, hoping to get a better picture under some natural sunlight. Unfortunately, yesterday being a rainy day, there was very little sunlight. The actual color of the chutney was somewhere in between and perhaps closer to the color in the second pictures. I liked the color in the first picture hence, put up that picture too! Anyway, either depict the actual color 🙁

Update Feb 21, 2011: This chutney has become a regular at my home and I modified the recipe a little.  I am using both red and green chilies and I like this taste better than the one prepared with just red chilies.  I add 4-5 dry red chilies and 4-5 green chilies.   Also, I skip the tempering.  I add all the ingredients listed under tempering along with the chilies and saute  the cabbage.

This pachadi is also making its entry to Think Spice Think: Heeng hosted by Fazela, an event started by Sunita and to Health Nut Challenge 5: Crucial Cruciferous.

14 thoughts on “Cabbage Pachadi

  1. Your pachdi looks great! 🙂

    I agree with the light trouble while clicking food pics. Had never taken pictures of food till now. So never thought about these things before! Sunlight works best for me! Both your pictures look appetizing! 🙂

  2. Hi, I tried this recipe and it was just fantastic. I followed the original recipe and put the tempering at the end. The only change I made was to use some green chillies as well in the pachadi, just like you recommended.
    Amazing result. My kids loved it. It lasted 4 meals and everyone was disappointed that there was no more:)
    Thanks for this wonderfuly simple and tasty recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top
%d bloggers like this: