Cabbage Chutney


  • ▢2 tsp oil
  • ▢2 tbsp urad dal
  • ▢pinch of hing / asafoetida
  • ▢2 cup cabbage (finely chopped)
  • ▢3 dried kashmir red chilli
  • ▢small ball sized tamarind / imli
  • ▢½ tsp salt
  • ▢¼ cup water

for tempering:

  • ▢2 tsp oil
  • ▢½ tsp mustard
  • ▢few curry leaves


  • firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp Urad dal and a pinch of hing to a golden brown.
  • add in 2 cup cabbage and saute until the cabbage shrinks slightly.
  • now add 3 dried Kashmiri red chilli and roast for a minute.
  • cool the mixture completely and transfer to the blender.
  • add small ball sized tamarind and ½ tsp salt.
  • blend to a smooth paste adding ¼ cup water or as required.
  • now prepare the tempering by heating 2 tsp oil and splutter ½ tsp mustard and few curry leaves.
  • pour the tempering over chutney and mix well.
  • finally, serve cabbage chutney with dosa, idli or rice.
Cabbage Pachadi Recipe by Archana's Kitchen

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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