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    Home » By Category » Chutneys & Condiments » Chutney~Pachadi

    Published: Mar 31, 2010 · Modified: Dec 26, 2019 by usha

    Cabbage Pachadi

    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

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

    Print Recipe

    Ingredients:
    • 2 tbsp or 6 tsp Oil
    • 9 Dry Chilies
    • 2 tablespoon or 6 teaspoon Urad Dal
    • ¼ teaspoon Turmeric Powder
    • 3 cups chopped Cabbage
    • Salt to taste
    • 1 ½ tablespoon Tamarind Paste
    • Tempering
      • 1 tablespoon or 3 teaspoon Oil
      • 1 teaspoon Mustard Seeds
      • ½ teaspoon Asafoetida
      • 7-8 Curry Leaves
    Preparation:
    • Heat 2 tablespoon 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.

    More Chutney~Pachadi

    • Bowl of tomato onion chutney on a metal plate.
      Tomato Onion Pachadi
    • Jar of nilliva tomato pachadi.
      Tomato Pickle
    • Bowl of vankaya pachadi.
      Vankaya Pachadi ~ Brinjal Chutney
    • Bowl of green apple Indian pickle
      South Indian Apple Pickle

    Reader Interactions

    Comments

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    1. lavanyaraj says

      January 22, 2013 at 2:08 am

      its excel
      lent,2day i will try definately

      Reply
    2. Foodlover says

      September 15, 2012 at 10:20 am

      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.
      Foodlover.

      Reply
    3. yasmeen says

      May 01, 2010 at 6:23 pm

      The pachadi sounds spicy yum.thanks for the fabulous entry 😀

      Reply
    4. Rohini says

      April 12, 2010 at 4:51 am

      Cabbage pachadi looks too inviting!! 🙂

      Reply
    5. ummrazeen says

      April 08, 2010 at 3:38 pm

      pachadi looks delicious

      Reply
    6. Raaga says

      April 08, 2010 at 4:23 am

      This looks great. I also saute the veggie with the dal often 🙂

      Reply
    7. Swapna says

      April 07, 2010 at 9:38 am

      yummy cabbage pachadi...thnx for visiting and comments at my blog.....

      Reply
    8. Jesse says

      April 03, 2010 at 1:30 pm

      Light is definitely a tricking factor. Your pachadi looks so tasty!

      Reply
    9. Maaya says

      April 02, 2010 at 3:47 am

      looks amazing! i love cabbage with spices

      Reply
    10. vanamala says

      April 01, 2010 at 2:27 pm

      sounds good ...

      Reply
    11. tina says

      April 01, 2010 at 6:12 am

      Luv cabbage in any form...Looks delicious...

      Reply
    12. SS says

      April 01, 2010 at 12:56 am

      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! 🙂

      Reply

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