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 dry red chili stalks removed
- 1 teaspoon salt or to taste
- ½ teaspoon tamarind paste or to taste
For Tempering
- 1 tablespoon oil
- 1 teaspoon brown mustard seeds
- 10-12 curry leaves
- 1-2 whole dry 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 dry 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 dry red chilies, and let them crackle for 4-5 seconds.
- Pour the tempering over the chutney and mix well. Serve.
- Tip – Save some tempering for garnishing.
Video
Notes
This recipe can be easily doubled or tripled.
The use of Kashmiri dry 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: 113kcal | 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
