Cabbage Pachadi (Cabbage Chutney)

admin, May 17, 2015

Serving size of cabbage pachadi : 3

Ingredients required to prepare cabbage pachadi

Cabbage – ¼ kg

Red chili powder – 3 tbsp

Mustard – ¼ tbsp

Fenugreek powder – ½ tbsp

Oil – 3-4 tbsp

Garlic – 8 cloves

Salt – 3 tbsp

Curry leaves – 2 – 3 twigs

Zeera – 1 tbsp

Popu ginjalu (pulses) – 1 tbsp

Dry red chili – 3

Lemon – 2

Directions for making cabbage pachadi

First you need to cut the cabbage into small pieces and put them into a bowl.
Then clean the cabbage pieces in water and filter the water from the bowl and let the pieces dry for some time until the water is gone.
After that, take other ingredients such as red chili powder, fenugreek powder, salt and garlic cloves and add them to the bowl of cabbage pieces
After the cabbage pieces are mixed properly with the powder, take a bowl and pour 3 to 4 tbsps of oil into that. Let the oil heat.
After the oil is heated, add 1 tbsp of popu ginjalu, 3 dry red chili, curry leaves into the oil and let them fry for around seconds and add the cabbage pieces mixture into the oil. Then off the stove and your chutney is almost ready.
Let the chutney cool for some time. Then, cut the lemon and squeeze the lemon juice into the cabbage chutney. Mix the chutney properly.
The simply superb cabbage pachadi is ready to eat.

NOTE: Please note that you can even use tamarind instead lemon for the taste. Cabbage chutney can be eaten with rice during lunch or dinner.

About: Cabbage is said to have anti-cancerous properties. It is also considered good for weight loss as it has very low calorie content. It is also rich in fibers.

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