Cabbage Tomato Pachadi Recipe

Name: Cabbage Tomato Pachadi Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Cuisine: Indian
Ingredients: 1 piece Tomato (1 Tomato chopped); 1 cup Cabbage (1 cup Cabbage (Patta Gobi/ Muttaikose) chopped); 1 tbsp Chana Dal (1 tablespoon Chana dal (Bengal Gram Dal)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 0 pieces Asafoetida (Asafoetida (hing) A pinch); 2 tsp Vegetable Oil (2 teaspoons Oil); 3 pieces Dried Red Chili (3 Dry Red Chillies); 0 pieces Tamarind (Tamarind Small gooseberry size); 0 pieces Ground Turmeric (Turmeric powder (Haldi) A pinch); 0 pieces Table Salt (Salt to taste); 1 sprig Curry leaves (1 sprig Curry leaves)

Cabbage Tomato Pachadi Recipe - Pachadi Recipes (Indian)

15 minIndian

Servings3

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

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