--- title: "Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney)" url: https://www.whiskaffair.com/cabbage-pachadi-recipe/ date: 2026-02-26 modified: 2026-09-28 lang: en author: "Neha Mathur" description: "Cabbage Pachadi (Muttaikose Pachadi) is a spicy, tangy chutney-style side dish from Andhra Pradesh, made with sautéed cabbage, lentils, red chilies, and finished with a fragrant South Indian tempering. Make it using my easy recipe." categories: - "Andhra" - "Chutneys" - "Indian" - "Indian Vegan" image: https://www.whiskaffair.com/wp-content/uploads/2021/02/Cabbage-Pachadi-2-3.jpg word_count: 1240 --- # Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney) **Cabbage pachadi (muttaikose pachadi)** is a spicy, tangy chutney-style side dish from **Andhra Pradesh**, made with sautéed cabbage, lentils, red chilies, and finished with a fragrant South Indian tempering. Unlike yogurt-based pachadis, this version is closer to a chutney and pairs beautifully with steamed rice, idli, dosa, or even chapati. Here are a few more pachadi recipes that you may like: [Sorakaya pachadi](https://www.whiskaffair.com/lauki-chutney-sorakaya-pachadi/), [kobbari pachadi](https://www.whiskaffair.com/kobbari-pachadi-recipe/), [tomato pachadi](https://www.whiskaffair.com/andhra-style-tomato-pachadi/), and [Kerala style pineapple pachadi](https://www.whiskaffair.com/pineapple-pachadi-onam-sadya-recipe/) ![A white bowl filled with thick, creamy Cabbage Pachadi chutney topped with a dried red chili, curry leaves, and spices, placed on a burlap cloth next to half a head of cabbage and more dried red chilies.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Cabbage-Pachadi-2-1.jpg) ## Quick Look: Cabbage Pachadi **Prep Time:** 5 minutes **Cook Time:** 15 minutes **Cooling Time:** 10 minutes **Total Time:** 30 minutes **Servings:** 4 people **Calories:** Approx. 115 per serving **Dietary Info:** Vegan. Can be easily made gluten-free (skip hing). **Skill Level:** Easy **Tools Needed:** Pan with lid, blender, small pan for tempering. ## Table of Contents - Quick Look: Cabbage Pachadi- What Is Cabbage Pachadi?- Ingredients- How To Make Cabbage Pachadi- Variations- Serving Suggestions- Storage Suggestions- Other Andhra Style Recipes We Recommend- Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney) Recipe ## What Is Cabbage Pachadi? **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. It is a great dish to use leftover cabbage. ## Ingredients - **Green Cabbage **- Try to buy organic** **for the best taste. - **Lentils **- This pachadi recipe uses two lentils (dal): split, hulled black gram (white urad dal) and Bengal gram (chana dal). - **Oil** - I use canola oil for the cabbage pachadi recipe, but for a more authentic taste, you can use sesame or coconut oil. - **Tamarind** - The addition of tamarind gives the chutney a nice tangy flavor. If tamarind paste is unavailable, you can use lime juice for the tang. - **Kashmiri dry red chilies** - Using Kashmiri dry red chilies will give it a nice color without making it too spicy. If you like spicy chutney, then use any hot chili. - **Other** **Ingredients** - You will also need asafetida (hing), cumin seeds, and salt. To make a gluten-free pachadi, skip adding hing. - **For Tempering** - To temper the pachadi, you will need oil, black mustard seeds, curry leaves, and dried red chilies. ## How To Make Cabbage Pachadi ### Cook The Cabbage **Step 1:** Heat 2 tablespoons of oil in a pan over medium-high heat. ![Oil heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-1.jpg) **Step 2:** Once the oil is hot, add the following ingredients andsautée until they turn slightly brown (50-60 seconds), stirring frequently. - 1 tsp white urad dal - 1 tsp chana dal - 1/4 tsp asafetida - 1 tsp cumin seeds - 2-3 Kashmiri dried red chilies ![Sauteed until light brown.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-3.jpg) **Step 3:** Add 2 cups of shredded cabbage to the pan and mix well. ![Shredded cabbage added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-4.jpg) **Step 4:** Reduce the heat to medium-low. Cover the pan with a lid and cook for 6-8 minutes, stirring a few times. ![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-5.jpg) **Step 5:** Once the cabbage is cooked, remove the lid from the pan. ![Cooked cabbage.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-6.jpg) **Step 6:** Add 1 tsp salt and 1/2 tsp tamarind paste to the pan, then sauté for 1 minute. Remove the pan from the heat and let the mixture cool down completely. ![Salt and tamarind paste added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-7.jpg) ### Blend The Chutney **Step 7:** Transfer the mixture to the small jar of a blender, add 1/4 cup of water, and grind to a smooth chutney. Scrape the sides of the blender a few times while blending. ![Smooth chutney made.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-9.jpg) **Step 8:** Add some more water if the pachadi is too thick for your liking. Check for salt and tamarind paste, and add more if required. Transfer the chutney to a serving bowl. ### Temper The Pachadi **Step 9:** Heat 1 tbsp oil in a small pan over medium heat. Once the oil is hot, add the following ingredients and let them crackle for 4-5 seconds. - 1 tsp black mustard seeds - 10-12 curry leaves - 1-2 whole dried red chilies ![Mustard seeds, curry leaves and dry chilies added to hot oil.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-10.jpg) **Step 10:** Pour the tempering over the chutney and mix well. Serve. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) Save some tempering for garnishing. ![Tempering poured over ready cabbage pachadi.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Cabbage-Pachadi-Step-2-11.jpg) ## 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](https://www.whiskaffair.com/sambar-recipe/), 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](https://www.whiskaffair.com/kuzhi-paniyaram/). You can serve it with Roti or [plain tawa paratha](https://www.whiskaffair.com/tawa-paratha-recipe/), 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. 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Make it using my easy recipe.](https://www.whiskaffair.com/wp-content/uploads/2024/01/Tomato-Pappu-2-3-600x800.jpg)](https://www.whiskaffair.com/tomato-pappu/)Dal GFIndian Gluten FreeVIndian Vegan ### Tomato Pappu Recipe [![A plate with two pieces of spot idli garnished with green chilies, lime slices, curry leaves, placed on a woven mat with extra chilies and leaves around.](https://www.whiskaffair.com/wp-content/uploads/2022/08/Hyderabadi-Spot-Idli-2-3-600x800.jpg)](https://www.whiskaffair.com/hyderabadi-spot-idli-recipe/)Indian Snacks ### Spot Idli Recipe (Hyderabadi Street Style) [![A bowl filled with coarse, golden-brown Karivepaku Podi sits on burlap, surrounded by dried red chilies and green curry leaves, with a blue cloth in the background.](https://www.whiskaffair.com/wp-content/uploads/2021/01/Karivepaku-Podi-2-3-600x800.jpg)](https://www.whiskaffair.com/karivepaku-podi/)Chutneys VIndian Vegan ### Karivepaku Podi Recipe (Curry Leaves Powder) ![A white bowl filled with thick, creamy Cabbage Pachadi chutney topped with a dried red chili, curry leaves, and spices, placed on a burlap cloth next to half a head of cabbage and more dried red chilies.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Cabbage-Pachadi-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/cabbage-pachadi-recipe-andhra-style-cabbage-chutney) - 5 from 3 votes ## Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney) **Cabbage Pachadi (Muttaikose Pachadi)** is a spicy, tangy chutney-style side dish from **Andhra Pradesh**, made with sautéed cabbage, lentils, red chilies, and finished with a fragrant South Indian tempering. Make it using my easy recipe. Prep Time5 minutes minsCook Time15 minutes minsCooling Time10 minutes minsTotal Time30 minutes mins Course: ChutneyCuisine: Andhra, IndianDiet: Vegan, Vegetarian Servings: 4 people Calories: 115kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### For The Pachadi 2 tablespoons oil- 1 teaspoon split and husked black gram (white urad dal)- 1 teaspoon Bengal gram lentil (chana dal)- ¼ teaspoon asafetida (hing) skip for gluten-free- 1 teaspoon cumin seeds- 2 cups shredded cabbage- 2-3 whole Kashmiri dried red chili stalks removed- 1 teaspoon salt or to taste- ½ teaspoon tamarind paste or to taste #### For Tempering - 1 tablespoon oil- 1 teaspoon black mustard seeds- 10-12 curry leaves- 1-2 whole dried red chiliesUS Customary - Metric ### Instructions #### Cook The Cabbage - Heat oil in a pan over medium-high heat.- Once the oil is hot, add urad dal, chana dal, asafetida, cumin seeds, and dried red chilies and saute until they turn slightly brown (50-60 seconds), stirring frequently.- Add cabbage to the pan and mix well.- Reduce the heat to medium-low.- Cover the pan with a lid and cook for 6-8 minutes, stirring a few times while cooking.- Once the cabbage is cooked, remove the lid of the pan.- Add salt and tamarind paste to the pan and saute for a minute.- Remove the pan from the heat and let the mixture cool down completely. #### Blend The Chutney - Transfer the mixture to the small jar of a blender along with ¼ cup water and grind to make a smooth chutney. Scrape the sides of the blender a few times while blending.- Add some more water if the pachadi is thick for your liking.- Check for salt and tamarind paste and add more if required.- Transfer the chutney to a serving bowl. #### Temper The Pachadi - Heat oil in a small pan over medium heat.- Once the oil is hot, add mustard seeds, curry leaves, and dried red chilies, and let them crackle for 4-5 seconds.- Pour the tempering over the chutney and mix well. Serve. Save some tempering for garnishing. ### Video ### Notes This recipe can be easily doubled or tripled. The use of dried Kashmiri red chili will give it a nice color without making it too spicy. If you like spicy chutney, then use any hot chili. ### Nutrition Calories: 115kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 8mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 63mg | Calcium: 33mg | Iron: 1mg