My recipes

My recipes

Thursday, November 7, 2013

Cabbage Pachadi/ pickle


Cabbage chopped - 1 cup
Fenugreek seeds / menthulu - 1/2 tsp
Oil  - 2 tbsp
Garlic cloves - 4-5count
Tamarind to taste according to quantity
Salt to taste
Green chili  - 3 count
Turmeric - 1/4 tbsp

For Tempering:-

Oil - 2 tbsp
Mustard seeds- 1 tbsp
Cumin seeds/ Zeera - 1 tbsp
Chana dal - 1 tbsp
Urad dal/ Menapappu - 1 tbsp
Hing - a pinch
Curry leaves/ Karepaku - 5 count
Red chili - 4 count


1-First take a wok add oil add fenugreek seeds/menthulu and fry for a min. Then add the garlic then chopped cabbage , salt , turmeric n green chili n cook until tender.
2-Now cool the mixture and then blend it by adding tamarind and keep aside.
3-Now in the same pan add some more oil and add the tempering ingredients one by one and cook for a min the add the cabbage mixture and cook 1 more min.
4-Adjust salt by tasting it.
 Serve with rice tastes yummy.

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