Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney)

Cabbage Pachadi (Muttaikose Chutney, Cabbage Chutney) is a delicious Andhra-style chutney made with shredded cabbage as its main ingredient. The first time I tasted cabbage pachadi was at a friend’s home in Bangalore, and I was surprised how something so simple could taste so fresh and comforting.

I came home and recreated it in my own kitchen. Now this humble cabbage pachadi is my favorite way to bring South Indian flavors to everyday meals.

In Andhra Pradesh cuisine, “pachadi” refers to a chutney or relish made by grinding vegetables with lentils and spices. It differs from Tamil-style pachadi, which often includes yogurt.

This chutney is easy to make and comes together quickly using simple pantry ingredients.

How To Make Cabbage Pachadi

Cook The Cabbage

Step 1: Heat 2 tablespoon oil in a pan over medium-high heat.

Step 2: Once the oil is hot, add the following ingredients and saute until they turn slightly brown (50-60 seconds), stirring frequently.

• 1 teaspoon white urad dal
• 1 teaspoon chana dal
• ¼ teaspoon asafetida
• 1 teaspoon cumin seeds
• 2-3 Kashmiri dry red chilies

Step 3: Add 2 cups of shredded cabbage to the pan and mix well.

Step 4: Reduce the heat to medium-low.

Step 5: Cover the pan with a lid and cook for 6-8 minutes, stirring a few times.

Step 6: Once the cabbage is cooked, remove the lid of the pan.

Step 7: Add 1 teaspoon salt and ½ teaspoon tamarind paste to the pan, then sauté for 1 minute.

Step 8: Remove the pan from the heat and let the mixture cool down completely.

Blend The Chutney

Step 9: Transfer the mixture to the small jar of a blender along with ¼ cup of water and grind to make a smooth chutney. Scrape the sides of the blender a few times while blending.

Step 10: Add some more water if the pachadi is too thick for your liking.

Step 11: Check for salt and tamarind paste, and add more if required.

Step 12: Transfer the chutney to a serving bowl.

Temper The Pachadi

Step 13: Heat 1 tablespoon oil in a small pan over medium heat.

Step 14: Once the oil is hot, add the following ingredients and let them crackle for 4-5 seconds.

• 1 teaspoon brown mustard seeds
• 10-12 curry leaves
• 1-2 whole dry red chilies

Step 15: Pour the tempering over the chutney and mix well. Serve.

Tip – Save some tempering for garnishing.

Variations

• Add fresh grated coconut while grinding for a milder taste.
• Increase red chilies and add green chili while sautéing for a spicier chutney.
• Add roasted peanuts for nutty richness.

Serving Suggestions

This pachadi is best served at room temperature. If you have refrigerated the pachadi, reheat it in a microwave for a few seconds to bring it to room temperature.

I prefer to serve cabbage pachadi along with my South Indian meals, which comprise dal, Sambar, rice, thoran (poriyal, sabzi), and elai vadam on the side. It also tastes great with rasam rice or sambar rice combinations.

I also serve it with dosa, idli, vada, uttapam, or Paniyarams. You can serve it with Roti or Plain Tawa Paratha, too.

Storage Suggestions

This cabbage pachadi can last up to a week when stored in an airtight container in the fridge. Ensure you use a clean and dry spoon when serving this pachadi from the container.

If you reheat it, heat only the amount you want to serve. Reheating repeatedly will decrease its shelf life.