Cabbage Pachadi





Author Vahchef Servings 0 persons
Published August 21, 2009 Cooking Time 1 hour
Main Ingredient Cabbage Preparation Time 5 mins

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.
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