vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Cabbage Pachadi

Cabbage Pachadi
Kalakand Indian Sweet Recipe

Kalakand Indian Sweet Recipe

Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar the tra......

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

Cabbage Pachadi Recipe, How To Make Cabbage Pachadi Recipe

We can eat this pickle immediately after preparing this. no need to rest it for days together for gud taste.

About Recipe

How to make Cabbage Pachadi

(4 ratings)
0 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Cabbage Pachadi
Author : Vahchef
Main Ingredient : Cabbage
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Cabbage Pachadi
• 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.
Method:
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.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter