CABBAGE CHUTNEY/ CABBAGE PACHADI/ CABBAGE PICKLE
Cabbage chutney is an easy recipe to make. It is delicious and healthy too! It goes well with South Indian breakfast like idly, dosa, vada, utappam or even rice.
Equipment
- Wok, Mixer
Ingredients
- 2 tbsp Sesame oil
- 1 tbsp white urad dal split
- 1 tbsp chana dal
- 2 cups of cabbage chopped
- 2 green chillies chopped
- 10-12 curry leaves
- Amla size tamarind
- 1/2 cup water adjust according to consistency
- a pinch of salt
- For tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 dried red chilli
- a pinch of hing
- few curry leaves
Instructions
- In a pan, heat oil, add urad dal and chana dal and sauté on low flame till they turn golden brown.
- Add green chillies and curry leaves.
- Add cabbage and salt and sauté of 8-10 minutes till it is half cooked. DO NOT OVERCOOK.
- Keep the mixture aside to cool.
- Transfer it to mixer and add tamarind and water. Grind to get desired consistency and add more water if needed.
- Transfer it to a bowl.
- For tempering, heat oil and add mustard seeds. When they start crackling, add dried chilli, hing and curry leaves.
- Add this to the chutney and serve.
Video
Notes
1. If you want the chutney in red colour, add dried chillies instead of green chillies.
2. To make it more tastier, add onion and tomato (cook them before adding cabbage)
3. Do not overcook the cabbage as it becomes mushy.