Cabbage Pachadi

Prep time : 5 mins

Cook time : 10 mins

Total time : 10 mins

Author :Vahchef

Main Ingredient : Cabbage

(4 ratings)

0 reviews so far

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.