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.
Servings: 4 people
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.
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
