Cabbage Tomato Pachadi Recipe
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.
Ingredients
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1 Tomato
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chopped
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1 cup Cabbage (Patta Gobi/ Muttaikose)
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chopped
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1 tablespoon Chana dal (Bengal Gram Dal)
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1 teaspoon Cumin seeds (Jeera)
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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Asafoetida (hing)
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A pinch
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2 teaspoons Oil
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3 Dry Red Chillies
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Tamarind
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Small gooseberry size
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Turmeric powder (Haldi)
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A pinch
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Salt
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to taste
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1 sprig Curry leaves
Instructions
Step 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
Step 2
Keep aside
Step 3
In the same pan, add chopped cabbage and salt, mix well and cook covered until cabbage turns soft
Step 4
Add chopped tomatoes, turmeric and cook until tomatoes turn mushy
Step 5
Make sure water released from tomatoes is well evaporated
Step 6
Add tamarind if your tomatoes are not sour enough
Step 7
Cool completely
Step 8
In a chutney jar, add chana dal and red chillies first and grind into smooth powder
Step 9
Then add cabbage tomato mixture and grind into a smooth paste
Step 10
You shouldn't require any water
Step 11
If you must, add a tablespoon of boiled and cooled water
Step 12
Check for salt
Step 13
In a tadka pan, heat oil
Step 14
add mustard seeds, cumin seeds, hing and curry leaves
Step 15
Fry till mustard seeds splutter and pour the tempering on the chutney, mix well and serve
Step 16
Serve Cabbage Tomato Pachadi along with Mixed Vegetable Sambar, Beetroot Thoran and Steamed Rice