easy cabbage chutney recipe | cabbage pachadi recipe | muttaikose chutney

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4 Servings
  • Category: chutney
  • Cuisine: south indian

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

Method

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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.