Cabbage Pachadi | How to make Cabbage Pachadi

By Affaf Ali  |  6th Mar 2017  |  
4 from 1 review Rate It!
  • Cabbage Pachadi, How to make Cabbage Pachadi
Cabbage Pachadiby Affaf Ali
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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

Cabbage Pachadi is an authentic dish which is perfect to serve on all occasions. The Cabbage Pachadi is delicious and has an amazing aroma. Cabbage Pachadi by Affaf Ali will help you to prepare the perfect Cabbage Pachadi in your kitchen at home. Cabbage Pachadi needs 30 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Cabbage Pachadi. This makes it easy to learn how to make the delicious Cabbage Pachadi. In case you have any questions on how to make the Cabbage Pachadi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Affaf Ali. Cabbage Pachadi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Cabbage Pachadi

Ingredients to make Cabbage Pachadi

  • 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

How to make Cabbage Pachadi

  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.

My Tip:

Spices can be adjusted according to one’s preference. One can get creative with the combination of veggies. Best part is we can store upto 10 days.

Reviews for Cabbage Pachadi (1)

usha pandey2 years ago

love it
Affaf Ali
2 years ago
Thank you...

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