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Cabbage Chutney

13 Feb

Cabbage Pachadi.

For cabbage chutney, cabbage is chopped and fried in oil till light golden brown. It is then blended with urad dal and red chile powder that we prepare. Finally cabbage chutney is tempered with spices and is often eaten with steamed rice.
Makes: around 1 Cup of Cabbage Chutney.


Cabbage 1/2 piece
Urad Dal 3/4 tsp
Dried Whole Red Chiles 2 – 3
Salt to taste
Oil 1 tsp


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Remove outer leaves and wash the cabbage.
Remove the hard end and roughly chop the cabbage.

Heat a pan on medium heat, roast urad dal until it turns light golden color and remove from heat.
Add few drops of oil in same pan, add broken red chiles and fry them for couple of seconds.
Grind urad dal and red chiles into fine powder using a spice blender.

Heat oil in a pan, add chopped cabbage and fry till cabbage turns light brown around the edges.
Once cooled to room temperature, grind the cabbage along with urad dal red chile powder and salt into somewhat coarse paste trying not to add any water.
Remove the cabbage chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above chutney bowl.
Serve cabbage chutney with steamed rice or with dosa etc…
Notes: Adding water decreases the life of the chutney.

Suggestions: Add more red chiles to spice up the cabbage chutney.
Variations: You can also add little bit of tamarind pulp to the cabbage chutney to add little bit of sourness.
Other Names: Cabbage Chutney, Cabbage Pachadi.