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Cabbage Pachadi

Affaf Ali
30 minutes
Prep Time
30 minutes
Cook Time
4 People
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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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Blending
  • Sauteeing

Ingredients Serving: 4

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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with Steamed rice.

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usha pandey
usha pandey   Mar-07-2017

love it

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