Cabbage Tomato Pachadi Recipe

byBooks •
0

Preparation time

  • Total: Approximately 15 minutes
  • Preparation: 5 minutes
  • Cooking: 10 minutes

Ingredients

  • 1 Tomato - chopped
  • 1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped
  • 1 tablespoon Chana dal (Bengal Gram Dal)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Mustard seeds
  • Asafoetida (hing) - A pinch
  • 2 teaspoons Sunflower Oil
  • 3 Dry Red Chillies
  • Tamarind - Small gooseberry size
  • Turmeric powder (Haldi) - A pinch
  • Salt - to taste
  • 1 sprig Curry leaves

Instructions

  1. To begin making the Cabbage Tomato Pachadi recipe, In a heavy bottomed pan, heat oil and add chana dal, dry red chillies and fry them on slow flame until golden
  2. Keep aside
  3. In the same pan, add chopped cabbage and salt, mix well and cook covered until cabbage turns soft
  4. Add chopped tomatoes, turmeric and cook until tomatoes turn mushy
  5. Make sure water released from tomatoes is well evaporated
  6. Add tamarind if your tomatoes are not sour enough
  7. Cool completely
  8. In a chutney jar, add chana dal and red chillies first and grind into smooth powder
  9. Then add cabbage tomato mixture and grind into a smooth paste
  10. You shouldn't require any water
  11. If you must, add a tablespoon of boiled and cooled water
  12. Check for salt
  13. In a tadka pan, heat oil
  14. add mustard seeds, cumin seeds, hing and curry leaves
  15. Fry till mustard seeds splutter and pour the tempering on the chutney, mix well and serve
  16. Serve Cabbage Tomato Pachadi along with Mixed Vegetable Sambar, Beetroot Thoran and Steamed Rice

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 3
  • South Indian Recipes
  • Side Dish
  • Vegetarian
Tags:
أحدث أقدم