Cabbage Chutney / Cabbage Pachadi
A piece of paper with recipes scribbled on has been lying in my night stand for years. It had this chutney recipe, mentioned by my sister in law years ago during one of my India trips. I had been skeptical to try cabbage in a chutney recipe all this time though everyone at home loves the vegetable. I got to try it recently as a variation since I have been making instant chutneys almost on a daily basis as the entire family is present for lunches and dinners now, thanks to Covid situation. I am making more and more south Indian style meals and this chutney was made one day for our lunch. I loved this chutney. The 'pronounced' cabbage smell is not present and no one could even guess what chutney it was. This south Indian style pachadi / chutney makes a great accompaniment to rice or even breakfast items. Below is the recipe for this quick and easy cabbage pachadi.
Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
2 tsp. skinned black gram (urad dal)
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
6 dried red chilies (The quantity depends upon the heat of the chilies being used and so use with discretion.)
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
3 cups finely chopped cabbage
1/2 tsp. sized tamarind ball
Salt to taste
Ingredients for tempering:
1/2 tsp. oil
1/4 tsp. mustard seeeds
1 sprig of curry leaves
* Heat oil in a wide pan and add mustard seeds and black gram. When mustard seeds start to splutter and black gram starts to turn reddish, add cumin and coriander seeds. When the seeds start to turn a shade darker add red chilies, asafoetida and turmeric. Stir and add cabbage, tamarind and salt.
* Mix well once, lower the heat setting, cover and cook. Keep stirring intermittently and cook until the cabbage softens. Remove the pan from heat and let the cabbage mixture come to room temperature.
* Add the mixture to a blender and grind it to a slightly coarser mixture. Add a little water if it is hard to run the blender.
* Heat oil in a small pan and add mustard seeds. When they start to splutter add curry eaves and turn off the stove.
* Add this tempering to the chutney and mix well.
* Serve it along with rice and ghee or as an accompaniment to Indian breakfast dishes.
* Refrigerate the remaining chutney and use within a couple of days.
This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.
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7 comments:
This Cabbage chutney sounds interesting. My family isn't fond of cabbage much, so most of times it keeps on lying in fridge. Well certainly try it next time I buy Cabbage.
Cabbage chutney sounds so interesting. I am sure best way to feed kids or someone who hate to eat the vegetable.
Cabbage is a rarity at home and whenever I do get it, half of it is made into a chutney. Chutney looks very good and love the specs of red chilies in it.
I would have never thought of making chutney / thogayal with cabbage. Lovely idea and a wonderful pair with rice or idli/dosa.
This is one of our favorite chutney. And nobody can ever guess it is made with cabbage. We love to have this with piping hot rice and a drizzle of sesame oil.
Wow! This is an interesting recipe. Chutneys always come in handy. This will be greta with rice, idli, dosa, or paratha. Thanks for sharing.
I agree this is a surprise addition to the chutneys we usually make. Good one.
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