Cabbage Pachadi
A zesty and flavorful Andhra-style chutney made with crunchy cabbage, roasted lentils, and a hint of tamarind. This versatile pachadi is a perfect side dish for rice, idli, or dosa, adding a spicy kick to any meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Roast Lentils & Sauté Cabbage
- b.Heat 1 tbsp of sesame oil in a pan over medium-low heat.
- c.Add 1.5 tbsp chana dal, 1 tbsp urad dal, and the dried red chilies. Roast for 2-3 minutes, stirring continuously, until the dals turn golden brown and aromatic. Be careful not to burn them.
- d.Add the shredded cabbage and a pinch of salt. Sauté for 5-7 minutes until the cabbage wilts, turns translucent, and its raw smell disappears. It should still have a slight crunch.
- e.Turn off the heat and let the mixture cool down completely before grinding.
- 2
Step 2
- a.Grind the Pachadi
- b.Transfer the cooled cabbage and lentil mixture to a blender or mixie jar.
- c.Add the tamarind paste, salt, and optional jaggery.
- d.Pulse a few times without water to break down the ingredients coarsely.
- e.Add 1-2 tablespoons of water, only if necessary, and grind to a coarse, thick paste. Avoid over-grinding into a smooth puree.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 1 tbsp of sesame oil in a small tadka pan over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the remaining 0.5 tbsp of urad dal and fry until it turns light golden.
- e.Add the hing and curry leaves. Be cautious as they will splutter. Sauté for about 20-30 seconds until the leaves are crisp.
- 4
Step 4
- a.Combine and Serve
- b.Pour the hot tempering over the ground cabbage pachadi.
- c.Mix everything well to combine.
- d.Let the pachadi rest for at least 10 minutes for the flavors to meld.
- e.Serve with hot steamed rice and a dollop of ghee, or as a side for idli, dosa, or pesarattu.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, grind the pachadi coarsely. A smooth paste won't have the traditional feel.
- 2Don't overcook the cabbage. It should be tender but retain a slight bite for the best texture.
- 3Adjust the number of red chilies and the amount of tamarind to balance the spicy and tangy flavors to your liking.
- 4Using sesame oil (gingelly oil) gives this pachadi a more traditional and authentic flavor.
- 5A tiny piece of jaggery is highly recommended to balance the spicy and tangy notes, a common technique in Andhra cuisine.
- 6If using whole tamarind, soak a small marble-sized piece in 2 tablespoons of hot water for 15 minutes and squeeze out the pulp to use.
Adapt it for your goals.
With Coconut
Add 2-3 tablespoons of freshly grated coconut along with the cabbage mixture while grinding for a richer, slightly sweeter flavor.
With GarlicWith Garlic
Sauté 2-3 cloves of garlic along with the cabbage for a pungent aroma and taste.
With Green ChiliesWith Green Chilies
Replace some or all of the dried red chilies with green chilies for a different kind of heat and a fresher flavor profile.
Why this is on our healthy list.
Rich in Fiber
Cabbage is an excellent source of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight.
Plant-Based Protein
The inclusion of chana dal and urad dal provides a good amount of plant-based protein, essential for muscle repair, energy, and overall body function.
Packed with Antioxidants
Cabbage and spices like mustard seeds and curry leaves contain powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
One serving (about 1/4 cup) of Cabbage Pachadi contains approximately 80-100 calories, primarily from the oil and lentils used in the recipe.