Cabbage Chutney/Cabbage Pacchadi

Ingridents:

Cabbage: 1 cup(Chopped)
Cumin seeds:1/2 spn
Tamrind: Small piece(soak it in water)
Garlic: 2 cloves(big)
Tomato:1/2(optional)
Oil:2-3 spns
Salt:To taste
Red Dry Chillies/Green Chillies:To taste

For Tempering:


Urad Dal:1 spn
Cumin seeds: 1spn
Chenna Dal: 1 spn
Mustard Seeds:3/4 spn
Curry Leaves:8-10 leaves
Hinge:A pinch
Dry Red Chillies:2(cut)
Green Chillies:3(cut)
Oil:2 spns

Procedure:

1.In a pan por 2-3 spns of oil and when hot add cumin seed and when the seeds splatter crushed garlic and fry till garlic becomes soft,now add chopped cabbage,fry it till half done.
2.Now add the chopped greenchillies/red dry chillies,cover it with a lid and cook it on medium flame for another 3-4 minutes,finally add chopped tomato ,mix well and cook for another 3 mins,when done swtich off the flame and let the cabbage mixture cool.
3.Shift the mixture to a blender,add salt to taste,soaked tamrind and blend it to a smooth paste.
4.Finally in a pan add oil and fry the ingridents one by one that are named under Tempering and add the done tempering to the chutney.Mix well and Serve it hot with rice or chapathi.

1 comment:

Tina said...

Wow cabbage chutney.....New and different.Yummyyyyyy.