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Cabbage Coconut Chutney

6 Jan

Cabbage Kobbari Pachadi.

Cabbage is grated and it is lightly mashed with coconut, tamarind and salt. The cabbage coconut mixture is then tempered with spices and green chiles. Serve cabbage coconut chutney with steamed rice or with roti etc…
Makes: around 1 1/2 Cups of Cabbage Coconut Chutney.


Cabbage (grated) 1 1/2 Cups
Fresh Coconut (grated) 1/2 Cup
Green Chiles 2 – 3
Tamarind 2 inch Long Piece
Turmeric Powder 1/8 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer layers of the cabbage and grate the cabbage using thick side of the grater or using a food processor.
Remove stems, wash and finely chop green chiles.
Soak tamarind in few tbsps of hot water and extract all the thick juice.

In a mixing bowl, add grated cabbage, coconut, tamarind extract, salt and turmeric powder.
Mash the mixture for a minute or two with a heavy pestle and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry green chiles for couple of seconds or until they start to turn brown.
Remove from heat and immediately add to the cabbage bowl.
Mix thoroughly and serve cabbage coconut chutney with steamed rice or with roti etc…
Notes: Make sure cabbage is not made mushy but grated right.

Suggestions: Adjust the tamarind and green chile according to the preference.
Variations: Check other cabbage recipes here or go to recipe browse page.
Other Names: Cabbage Coconut Chutney, Cabbage Kobbari Pachadi.