INGREDIENTS 

  • ▢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

INSTRUCTIONS 

  • 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