Cabbage Pachadi Recipe | Cabbage Chutney for Rice
Cabbage Pachadi is a spicy, tangy, and flavorful South Indian chutney. It is a simple dish that can be made with just a few ingredients. It requires minimal cooking and can be prepared in under 30 minutes.
If you are out of South India and wondering what pachadi is? the pachadi stands for chutney in Telugu.
Pachadi is a staple in South Indian cuisine, with a variety of pachadis made from vegetables, herbs, nuts, fruits, and even meat. Pachadi is a popular accompaniment to hot steamed rice with a dollop of clarified butter.
Visit any Andhra restaurant and you are sure to be served an assortment of pachadis and podis as part of a thali meal that is to die for. One of the most common pachadi served in South Indian hotels, curry points, street stalls, and functions is cabbage pachadi.
Cabbage pachadi is prepared in different ways in different regions of the South. Overall, the flavor of cabbage pachadi can vary depending on the recipe, ingredients, region, and hotel in which it is made. Today I’m sharing one of the versions.
About Cabbage Pachadi Recipe
Cabbage Pachadi Recipe is a simple South Indian style chutney made using chopped cabbage as its main ingredient.
Cabbage is cooked with peanuts, split bengal gram, green chilies, tomatoes, tamarind, cumin, and garlic, and then ground to a coarse paste. A tempering is added to enhance the flavor and aroma of the dish.
Cabbage chutney for rice offers a fresh new pairing option compared to coconut chutney, which can get a little monotonous after a while. With the tangy and spicy taste, your taste buds will come alive, and soon enough you will be craving more.
The key for this cabbage pachadi is that you have to let the flavors from all the spices seep into the cabbage as they cook and let all the water content evaporate.
Cabbage chutney has a unique flavor profile:
Spicy: most of the pachadis are known for their spicy kick, which comes from the use of green chilies.
Tangy: chutneys often have a tangy flavor that comes from the use of sour ingredients like tamarind, tomatoes, curd, lemon juice, or vinegar. This tangy flavor helps to balance out the other flavors in the chutney and makes it a great accompaniment to rich or South Indian breakfast items.
Nutty: comes from the use of ingredients like peanuts and split bengal gram.
Savory: the flavor that comes from the use of cumin and garlic.
Reasons to make
Easy to make.
Beginner & bachelor friendly recipe.
Burst of flavors.
A great way to add vegetable to your diet.
Complements rice and roti.
Vegetarian & Vegan.
Easily double or triple the recipe.
How do you pick best Cabbage?
1. Look for fresh-looking cabbage: Choose cabbage heads that look fresh, with crisp and brightly-colored leaves. Avoid cabbage with wilted, yellow, or brown leaves.
2. Check the weight: The heavier the cabbage, the more tightly packed the leaves will be, which means you’ll get more cabbage.
3. Check the stem: Make sure the stem of the cabbage is not too thick or too thin. A thick stem indicates an older cabbage that may be tough and woody, while a thin stem may indicate an immature cabbage.
4. Choose the right size: Choose a cabbage that is the right size for your needs.
1. Use fresh cabbage: Make sure to use fresh cabbage for the best results. Old or wilted cabbage can affect the taste and texture of the pachadi. Thickly shred or roughly chop the cabbage.
2. Roast the lentils and peanuts properly: Roast the lentils and peanuts until they turn golden brown to get the right flavor and texture.
3. Make small slits in the green chilies: Making small slits in the green chilies will help release some of their moisture, which can prevent splattering.
4. Use sour tomatoes: to make cabbage pachadi, it is best to use ripe, juicy tomatoes that have a slightly sweet and tangy flavor. You can use any variety of tomatoes that is available to you, but plum tomatoes or roma tomatoes are particularly good choices. You can also use cherry or grape tomatoes for added sweetness and flavor.
5. Temper the pachadi: Tempering adds a burst of flavor and aroma to the dish.
Cabbage: I have used green cabbage for this pachadi recipe.
Cooking oil: I have used neutral flavored oil.
Peanuts and split bengal gram: Both act as a thickening agent for the pachadi, creating a creamy and rich texture. They also add a nutty and earthy flavor that enhances the overall flavor profile of the pachadi.
Tomatoes and tamarind: are added to pachadi to give it a sour and tangy taste. It also helps to balance the spiciness of the dish.
Garlic and cumin: add an extra layer of flavor.
Tempering: split bengal gram, white gram dal, mustard seeds, cumin, dry red chilies, and curry leaves.
How to make Cabbage Pachadi (Step-By-Step)
Saute the Lentils & Veggies
1. Heat 3-4 tbsp oil in a pan over medium flame. When hot, add 1 tbsp split bengal gram and 2 tbsp peanuts. Fry on low heat until dal change color to light brown color.
2. Add 6-8 green chilies and saute them.
If you are a beginner, be careful as they tend to splatter and release their juices, causing burns.
3. Fry by stirring often until the lentil turns golden and the green chilies are slightly charred and blistered.
The lentils have to be fried well but take care not to burn them.
4. Add the 250 grams of roughly chopped cabbage and mix well. Saute until the cabbage shrinks slightly.
5. Add 1/2 tsp turmeric powder and mix well.
You can even cover the pan with a lid and cook on low flame for 6-8 minutes.
6. Add the 2 medium size tomatoes (sliced or roughly chopped) and salt. Saute until the tomatoes become soft and mushy.
Salt helps to fasten the cooking process of vegetables.
7. After the tomatoes appear softened, saute for about 2-3 mins and you will notice that all the water content from the pan has evaporated.
8. Add a small ball size tamarind and give a good mix.
Quantity of tamarind will depend on the sourness of the tomatoes.
9. Add 5-6 garlic cloves (with or without skin) and 1/2 tsp cumin. Give a good mix.
At this point, switch off the heat and let this mixture cool completely.
10. Once it is cool, transfer the mixture to a blender jar and grind everything into a coarse to fine paste.
Scrape the sides of the blender a few times while blending. If the pachadi is thick for your liking add 1/4 cup of water in batches.
11. Taste test and add salt if needed. Transfer this to a serving bowl.
12. Heat 1 tbsp oil in a pan over medium flame. When hot add 1 tsp chana dal and 1 tsp urad dal. Saute until they start to change color.
Once lentils are lightly browned, add 1/2 tsp mustard seeds and 1/2 tsp cumin. Let them splutter.
13. Next, add 1-2 dry red chilies and 6-7 curry leaves. Saute until the leaves turn crisp. Turn off the flame.
14. Pour the tempering immediately over the chutney.
Cabbage Pachadi is ready. Serve it with hot steamed rice and a dollop of ghee.
Cabbage pachadi is typically served as a side dish for rice with a dollop of ghee.
It can also be served alongside dishes such as sambar, tomato rasam, pepper rasam, and curries.
In addition, to serve this pachadi with rice, you can enjoy it with chapati, roti, ragi roti, akki roti, and jowar bhakri/roti.
To store cabbage pachadi, you can transfer it to a dry and clean airtight container and refrigerate it. Cabbage pachadi can last for up to 4-5 days in the refrigerator.
When ready to consume, thaw the pachadi on the kitchen counter and mix well before serving.
There are a few variations of cabbage pachadi.
In the first tempering, instead of the peanuts, you can use 1 tbsp of urad dal to saute in oil.
Cabbage Mint Pachadi: Adding a handful of fresh mint leaves while blending the pachadi gives it a refreshing taste and aroma.
Cabbage Coriander Pachadi: Adding fresh coriander leaves while blending the pachadi gives it a slightly tangy and herbaceous taste.
Can replace green chilies with dry red chilies or use both.
More Related Recipes
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Cabbage Pachadi Recipe
- 250 grams Cabbage (roughly chopped)
- 3-4 tbsp Oil
- 2 tbsp Peanuts
- 1 tbsp Split bengal gram (chana dal)
- 6-8 numbers Green chilies
- 1/2 tsp Turmeric powder
- 2 medium size Tomatoes (roughly chopped)
- small ball size Tamarind
- 5-6 cloves Garlic
- 1/2 tsp Cumin
- Salt to taste
- 1 tbsp Oil
- 1 tsp Split bengal gram (chana dal)
- 1 tsp White gram dal (urad dal)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 1-2 numbers Dry red chilies (broken)
- 6-7 numbers Curry leaves
Saute the Lentils & Veggies
- Heat oil in a pan over medium flame. When hot, add split bengal gram and peanuts. Fry on low heat until dal change color to light brown color.
- Add green chilies and saute them.
- Fry by stirring often until the lentil turns golden and the green chilies are slightly charred and blistered.
- Add the roughly chopped cabbage and mix well. Saute until the cabbage shrinks slightly.
- Add turmeric powder and mix well.
- Add the sliced or roughly chopped tomatoes and salt. Saute until the tomatoes become soft and mushy.
- After the tomatoes appear softened, saute for about 2-3 mins and you will notice that all the water content from the pan has evaporated.
- Add the tamarind and give a good mix.
- Add garlic cloves and cumin. Give a good mix.
- Once it is cool, transfer the mixture to a blender jar and grind everything into a coarse to fine paste.
- Taste test and add salt if needed. Transfer this to a serving bowl.
- Heat 1 tbsp oil in a pan over medium flame. When hot add chana dal and urad dal. Saute until they start to change color.
- Once lentils are lightly browned, add mustard seeds and cumin. Let them splutter.
- Next, add dry red chili and curry leaves. Saute until the leaves turn crisp. Turn off the flame.
- Pour the tempering immediately over the chutney.
- Cabbage pachadi is ready. Serve it with hot steamed rice.
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