Cabbage Tomato Pachadi Recipe

This combination of cabbage and tomato is delicious and can even be packed for lunch boxes with steamed rice or idli/dosa.

Anusha Mallajosyula
Cabbage Tomato Pachadi Recipe
515 ratings.

This chutney is very easy to make and gets ready in no time. This combination of cabbage and tomato is delicious and can even be packed for lunch boxes with steamed rice or idli/dosa. You can even serve it as a side dish along with your lunch or dinner also.

Serve Cabbage Tomato Pachadi along with Mixed Vegetable Sambar, Beetroot Thoran and Steamed Rice.

If you like this recipe, you can also try other Pachadi recipes such as

  1. Pavakka Pachadi Recipe
  2. Ripen Mango Pachadi Recipe
  3. Yellow Cucumber Pachadi Recipe

Prep in

5 M

Cooks in

10 M

Total in

15 M

Makes:

3 Servings

Ingredients

  • 1 Tomato , chopped
  • 1 cup Cabbage (Patta Gobi/ Muttaikose) , chopped
  • 1 tablespoon Chana dal (Bengal Gram Dal)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Mustard seeds
  • Asafoetida (hing) , A pinch
  • 2 teaspoons Cooking oil
  • 3 Dry red chillies
  • Tamarind , Small gooseberry size
  • Turmeric powder (Haldi) , A pinch
  • Salt , to taste
  • 1 sprig Curry leaves

How to make Cabbage Tomato Pachadi Recipe

  1. To begin making the Cabbage Tomato Pachadi recipe, In a heavy bottomed pan, heat oil and add chana dal, dry red chillies and fry them on slow flame until golden. Keep aside.

  2. In the same pan, add chopped cabbage and salt, mix well and cook covered until cabbage turns soft.

  3. Add chopped tomatoes, turmeric and cook until tomatoes turn mushy. Make sure water released from tomatoes is well evaporated. Add tamarind if your tomatoes are not sour enough. Cool completely.

  4. In a chutney jar, add chana dal and red chillies first and grind into smooth powder. Then add cabbage tomato mixture and grind into a smooth paste. 

  5. You shouldn't require any water. If you must, add a tablespoon of boiled and cooled water. Check for salt.

  6. In a tadka pan, heat oil. add mustard seeds, cumin seeds, hing and curry leaves. Fry till mustard seeds splutter and pour the tempering on the chutney, mix well and serve.

  7. Serve Cabbage Tomato Pachadi along with Mixed Vegetable SambarBeetroot Thoran and Steamed Rice.

Anusha Mallajosyula

Last Modified On Wednesday, 25 October 2017 10:31
     
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