|Published||Aug 21, 2009||Cooking Time||10 Minutes|
|Recipe Type||Dipping/Pickles||Preparation Time||5 Minutes|
|Ingredient||Cabbage||Standing Time||10 Minutes|
Description: We can eat this pickle immediately after preparing this. no need to rest it for days together for gud taste.
Recipe of Cabbage Pachadi
|Red Chilli Powder||3||Tablespoons|
1. cut cabbage into pieces. 2. Take 1 kadai and on the stove. after heating it a little bit, put fenugreek seeds and fry them till they becomes dark in color. Keep them a side. 3. Now pour 2 spoons of oil and heat it. 4. add washed cabbage, tamarind, turmeric and salt. 5. after 2 mins, add some water and put a lid on it. 6. meanwhile mix it well. 7. powder the fenugreekseeds, and mix with the cabbage mixture. 8. after the cabbage boils, keep aside, and let it dry for 5 mins. 9. mix it well without water in a blender. 10. take another kadai, pour remaning oil, and let it for heat. add mustard seeds, red chilli, hing. off the stove. After 2 mins add red chilli powder. and finally the blended paste. mix well. Cabbage pickle is ready. It can be preserved in refrigirator for 3-4 days.
Had it with rice. it gives very gud taste.
Posted Aug 21, 2009