Name: Cabbage Pachadi recipe by Affaf Ali at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: To fry -; Cabbage – 300 grams; Capsicum – 1/2; Carrot – 1 big or two small; Green chillies – 3 to 4; To Grind -; Cumin seeds – 1/2 tsp; Coriander leaves – 20; Garlic cloves – 5; Grated Coconut – 3 tbsp; Tamarind – 2 balls (size of grapes); Salt – according to taste; For Tempering -; Curry leaves – 2 sprigs; Dry Red Chilly – 2; Mustard seeds – 1/2 tsp; Chana dal – 1.5 tsp; Urad dal – 1.5 tsp

ABOUT Cabbage Pachadi RECIPE

An interesting way to finish off left over boring veggies is by making this delicious pachadi/chutney. The raw garlic and coriander leaves lends a pungent strong flavour. Balances well with chillies and tamarind pulp. In this recipe, I used cabbage, carrot and capsicum. Pachadi can be stored for 10 days

Ingredients Serving: 4

To fry -
Cabbage – 300 grams
Capsicum – 1/2
Carrot – 1 big or two small
Green chillies – 3 to 4
To Grind -
Cumin seeds – 1/2 tsp
Coriander leaves – 20
Garlic cloves – 5
Grated Coconut – 3 tbsp
Tamarind – 2 balls (size of grapes)
Salt – according to taste
For Tempering -
Curry leaves – 2 sprigs
Dry Red Chilly – 2
Mustard seeds – 1/2 tsp
Chana dal – 1.5 tsp
Urad dal – 1.5 tsp

Instructions

Chop cabbage, carrot and capsicum into rough cubes. In a non-stick pan heat few tsp of oil. Add veggies and green chilly. Fry till veggies are partially cooked. Do not over cook or burn. Pachadi will taste bitter.
Transfer to a plate and let it cool down. In a mixer grinder/hand blender add coriander leaves, tamarind, Coconut and cumin seeds. Add the fried veggies too. Grind to coarse mixture.
In a pan heat few spoons of oil. Once heated add curry leaves, mustard seeds, red chilly, urad dal and chana dal. Fry on low flame till they get a nice golden brown colour. Pour it on chutney. Mix well. Season with salt. Store in airtight dry container for up to 10 days in a fridge.
Serve with Steamed rice.

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