Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney)
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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, kobbari pachadi, tomato pachadi, and Kerala style pineapple pachadi
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
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.
Step 2: Once the oil is hot, add the following ingredients andsautée 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 dried red chilies
Step 3: Add 2 cups of shredded cabbage to the pan and mix well.
Step 4: Reduce the heat to medium-low. Cover the pan with a lid and cook for 6-8 minutes, stirring a few times.
Step 5: Once the cabbage is cooked, remove the lid from the pan.
Step 6: Add 1 teaspoon salt and ½ teaspoon tamarind paste to the pan, then sauté for 1 minute. Remove the pan from the heat and let the mixture cool down completely.
Blend The Chutney
Step 7: Transfer the mixture to the small jar of a blender, add ¼ cup of water, and grind to a smooth chutney. Scrape the sides of the blender a few times while blending.
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 tablespoon 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 teaspoon black mustard seeds
- 10-12 curry leaves
- 1-2 whole dried red chilies
Step 10: Pour the tempering over the chutney and mix well. Serve.
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.
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Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney)
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 chilies
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.
Made this today Neha. Came out well. Thanks for the recipe.
Love your recipes Neha. They are easy to make, nutritional and specific.
Happy to hear 🙂