Sunday, 13 May 2012

Cabbage Chutney / Cabbage Pachadi /ANDHRA STYLE CABBAGE CHUTNEY

I thought chutneys were made  only by using coconut exception being mint chutney .This notion of mine was chnaged only after I came to hyderabad.Here I was exposed to a wide array of chutneys like tomato, onion ,gongura, simla mirchi & yes of course cabbage chutney.I got this recipe from my neighbour.Vegetable chutney's are more famous in Hyderabad. This is an Andhra Style of cabbage chutney .


Cabbage - 250 gm
 Tamarind(Puli) - A lemon sized one
 Red chillies - 2 nos
 Green chillies - 3 nos
 Ginger - 1" piece
 Garlic pods - 4 nos
 Turmeric powder - 1 pinch
 Coriander - 3 spoon
1 tsp coriander seeds
pinch - Asafoetida(hing)
Salt - As required

For seasoning:-
oil -2 tsp
 Mustard seeds - 1 spoon
 Black gram(Urad dal) - 1 spoon
 Curry leaves - 10 nos
2 red chillies (optional)
1/2 tsp- asafoetida (hing)

Method :

1)Heat some oil in a pan.

2) Cut cabbage into cubes .Add the cut cabbage pieces and fry for 3 mins.

3)Add ginger, garlic, green and red chillies, coriander seeds and coriander leaves and sprinkle asafoetida and fry for 5 mins.

4)Sprinkle turmeric powder.

5)Allow it to cool.

6)Add tamarind juice and salt to it. Mix well.

7)Grind it to a fine paste.

8) Do the seasoning

9)Heat oil add hing ,mustard seeds.When mustard seeds crackle add red chillies and curry leaves. pour this on chutney prepared in step 7


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