Cabbage Pachadi
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Author deepthinch Yield No Value
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

Ingredient Name Quantity Unit
Red Chilli 3 Numbers
Mustard Seeds 1 Tablespoons
Tamarind 20 Grams
Turmeric 2 Pinch
Salt 1 Tablespoons
Fenugreek 1 Tablespoons
Oil 10 Tablespoons
Cabbage 2 Cup
Hing 2 Pinch
Red Chilli Powder 3 Tablespoons

Directions

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.

Recipe Tips

Had it with rice. it gives very gud taste.
Posted Aug 21, 2009

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