Spicy cabbage pachadi is a delicious South Indian chutney to serve with idli, dosa, or vada. Make this chutney in under 20 minutes using simple ingredients.
I have a few more pachadi recipes, that I love to make at home. If you want to try more, then here are some of them – Sorakaya Pachadi, Beetroot Pachadi, Tomato Pachadi, Kerala Style Pineapple Pachadi, and Vendakka Pachadi.
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About This Recipe
Cabbage pachadi (muttaikose chutney, cabbage chutney) is a delicious South Indian style chutney made using shredded cabbage as its main ingredient.
South Indian cuisine is known for its various delicious chutneys, prepared with legumes, vegetables, nuts or even fruits. As I love South Indian food, it is difficult to choose one favourite, but this cabbage pachadi has definitely made it my favorite list.
Most of us often make just sabzi using cabbage, but have you ever tried a chutney prepared from it. This pachadi has urad dal, chana dal, and dry red chilies along with cabbage that gives it the right texture and also spicy flavor.
This chutney is then tempered, which makes it taste even better. A simple tadka can make so much difference in the taste, you would know once you try this chutney.
This nutritious cabbage chutney is popularly served with South Indian meals comprising of rasam, sambar, rice, thoran, etc, but you can also serve it with your breakfast recipes such as dosa, idli, uttapam, etc.
This cabbage pachadi is,
- Delicious
- Spicy
- Healthy +Wholesome
- Vegan
- Adaptable
- Easy + Quick
- No Onion No Garlic Recipe
Ingredients
Cabbage – Cabbage is available all around the year, so you can easily get your hands on this from the nearby vegetable vendor.
You can also prepare the same pachadi using capsicum, tomato, or carrot. You just have to substitute cabbage with these vegetables. The other ingredients and processes will remain the same.
Dal – This pachadi uses two dals, split and husked black gram (white urad dal) and Bengal gram lentil (chana dal).
Oil – I have used vegetable oil here, but for a more authentic taste you can use sesame oil or coconut oil.
Tamarind – Addition of tamarind adds a nice tangy taste in the chutney and enhances the flavour even more.
Others – Apart from the above-mentioned ingredients, here we will need asafoetida (hing), cumin seeds, Kashmiri dry red chilies, and salt.
If you want it to be gluten free, then you can avoid adding hing.
Use of Kashmiri dry red chili will give it a nice colour, without making it too spicy.
For Tempering – To temper the pachadi, we will use oil, mustard seeds, curry leaves and dry red chilies.
You can use any vegetable oil for this pachadi. Use fresh and green curry leaves for the best flavor.
How to make Cabbage Pachadi?
Heat 2 tbsp vegetable oil in a pan. Once the oil is hot, add 1 tsp urad dal, 1 tsp chana dal, ¼ tsp hing, and 1 tsp cumin seeds, and fry on medium heat until they turn slightly brown (50-60 seconds).
Add 2 cups of shredded cabbage to the pan and mix well. Cover the pan with a lid and cook for 6-8 minutes.
Once the cabbage is cooked, remove the lid of the pan. Add 2-3 whole Kashmiri red chilies(stalks removed) and salt to taste to the pan and fry for 3-4 minutes.
Add ½ tsp tamarind paste to the pan and mix well. Remove the pan from the heat and let the mixture cool down completely
Transfer the mixture to the small jar of a grinder along with ¼ cup water and grind to make a smooth chutney.
For tempering, heat 1 tbsp vegetable oil in a small pan.
Once the oil is hot, add 1 tsp mustard seeds, 10-12 curry leaves, and 1-2 whole dry red chilies, and let them crackle for a few seconds.
Pour the tempering over the chutney and mix well. Serve.
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 down 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.
But sometimes, I even serve it with dosa, idli, vada, uttapam, or even paniyarams. You can even serve it with roti or tawa paratha.
Storage Suggestions
This cabbage pachadi can last for upto a week, when stored in an airtight container in the fridge. Make sure you use a clean and dry spoon, every time you serve this pachadi from the container.
If you are reheating it, heat only the amount you want to serve. Reheating, again and again, will decrease its shelf life.
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Recipe Card
Cabbage Pachadi Recipe
Ingredients
- 2 tablespoon vegetable oil
- 1 teaspoon split and husked black gram (urad dal)
- 1 teaspoon Bengal gram lentil (chana dal)
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon cumin seeds
- 2 cups shredded cabbage
- 2-3 whole Kashmiri dry red chili
- salt (to taste)
- ½ teaspoon tamarind paste
For tempering:
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 1-2 whole dry red chilies
Instructions
- Heat 2 tbsp vegetable oil in a pan. Once the oil is hot, add 1 tsp urad dal, 1 tsp chana dal, ¼ tsp hing, and 1 tsp cumin seeds, and fry on medium heat until they turn slightly brown (50-60 seconds).
- Add 2 cups of shredded cabbage to the pan and mix well. Cover the pan with a lid and cook for 6-8 minutes.
- Once the cabbage is cooked, remove the lid of the pan. Add 2-3 whole Kashmiri red chilies(stalks removed) and salt to taste to the pan and fry for 3-4 minutes.
- Add ½ tsp tamarind paste to the pan and mix well. Remove the pan from the heat and let the mixture cool down completely.
- Transfer the mixture to the small jar of a grinder along with ¼ cup water and grind to make a smooth chutney.
- For tempering, heat 1 tbsp vegetable oil in a small pan.
- Once the oil is hot, add 1 tsp mustard seeds, 10-12 curry leaves, and 1-2 whole dry red chilies, and let them crackle for a few seconds.
- Pour the tempering over the chutney and mix well. Serve.
