Cabbage Pachadi Recipe (Muttaikose Chutney) + Video
Cabbage Pachadi (Muttaikose Chutney) is a spicy and savory South Indian chutney that comes together quickly using simple ingredients. Serve this versatile accompaniment with idli, dosa, or vada.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp oil
- 1 tsp split and husked black gram (white urad dal)
- 1 tsp Bengal gram lentil (chana dal)
- 1/4 tsp asafetida (hing) (skip for gluten-free)
- 1 tsp cumin seeds
- 2 cup shredded cabbage
- 2-3 whole Kashmiri dry red chili (stalks removed)
- 1 tsp salt (or to taste)
- 1/2 tsp tamarind paste (or to taste)
- 1 tbsp oil
- 1 tsp brown mustard seeds
- 10-12 curry leaves
- 1-2 whole dry red chilies
Instructions
- 1
Heat oil in a pan over medium-high heat.
- 2
Once the oil is hot, add urad dal, chana dal, asafetida, cumin seeds, and dry red chilies and saute until they turn slightly brown (50-60 seconds), stirring frequently.
- 3
Add cabbage to the pan and mix well.
- 4
Reduce the heat to medium-low.
- 5
Cover the pan with a lid and cook for 6-8 minutes, stirring a few times while cooking.
- 6
Once the cabbage is cooked, remove the lid of the pan.
- 7
Add salt and tamarind paste to the pan and saute for a minute.
- 8
Remove the pan from the heat and let the mixture cool down completely.
- 9
Transfer the mixture to the small jar of a blender along with ¼ cup water and grind to make a smooth chutney. Scrape the sides of the blender a few times while blending.
- 10
Add some more water if the pachadi is thick for your liking.
- 11
Check for salt and tamarind paste and add more if required.
- 12
Transfer the chutney to a serving bowl.
- 13
Heat oil in a small pan.
- 14
Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies, and let them crackle for 4-5 seconds.
- 15
Pour the tempering over the chutney and mix well. Serve.
- 16
Tip – Save some tempering for garnishing.