Cabbage Chutney/Cabbage Pachadi/Elekosu Chutney

Cabbage Chutney/Cabbage Pachadi??Yes, we can prepare Cabbage chutney without knowing the pungent smell of cabbage in it.

Cabbage is one of the widely available vegetables throughout the year in any season.

These are the multi-layered vegetable and are in green, white and purple colors. Here we get more green and white ones.

Many recipes are made out of these like cabbage poriyal,  Manchurian, chan a dal&cabbage palya etc, Also these are used in salads, fried rice dishes where its crunchiness is retained.

But not everyone likes the smell of cooked cabbages, I know, so today am going to share a simple chutney recipe in which you don’t feel that its made of CABBAGE until and unless you reveal the veggie to someone :-P, yes do test it with anyone 😉

Now let’s get into the step by step procedure of the chutney.

Ingredients

For Chutney:

• Cabbage/Elekosu-200 Grams
• Mustard seeds/Aavaalu/Saasive/-1 teaspoon
• Black gram/Urad Dal/Minapappu/Uddinabele-2 Teaspoons
• Chana Dal/Split Chickpeas/Chanagapappu/Kadalebele-2 Teaspoons
• Fenugreek/Menthulu/Menthya-1/2 Teaspoon
• Green Chillies/Pachi Mirapakayalu/Hasi Menshinkayi-3
• Red Chillies/Endu Mirapakaayalu/Ona Menshinkayi-3
• Curry Leaves/Karivepaaku/Karibevsoppu-1 Sprig
• Garlic Cloves/Vellulli Rebbalu/Bellulli-5 with skin on
• Tamarind/Chinthapandu/Hunisehannu-1/2 a size of a lemon
• Oil-1 Teaspoon
• Salt-As required

For Tempering:

• Mustard Seeds/Aavaalu/Saasive-1 Teaspoon
• Black gram/Urad Dal/Minapappu/Uddinabele-1 Teaspoon
• Chana Dal/Split Chickpeas/Chanagapappu/Kadalebele-1 Teaspoon
• Fenugreek/Menthulu/Menthya-1/4 Teaspoon (Optional)
• Red Chillies/Endu Mirapakaayalu/Ona Menshinkayi-2
• Curry Leaves/Karivepaaku/Karibevsoppu-1 Sprig
• Oil-1 Teaspoon

Procedure for Cabbage Chutney/Cabbage Pachadi

1. Firstly finely chop and wash the cabbage.
2. Now take it in a bowl, add in some salt and keep it aside. This helps ooze out the liquid from it. (you can skip this if you are ok with the smell of cabbage)
3. Meanwhile, take a pan and heat oil in it.
4. Once the oil is hot add in mustard seeds, urad dal, chana dal, fry them until they turn light golden brown
5. Once they turn brown add in fenugreek, curry leaves, green chilies, red chilies, garlic cloves, tamarind and saute for 3 minutes.
6. Now turn off the heat, transfer the mixture into a plate or bowl and let it sit to cool.
7. Now take the cabbage, squeeze out the liquid and keep aside
8. Take the same pan, reheat and put in the cabbage little by little and fry until dry.
9. Once it is fried well, turn off the heat and transfer it to a plate and allow it to cool
10. Meanwhile, take a mixer jar, add dal mixture and grind until the fine powder. Do not worry if you don’t get fine powder consistency, it will get mixed up once when we add in the cabbage.
11. Once it is cooled down, put it in the same mixer jar with dal powder, salt and grind into a fine paste by adding little water if required.
12. Now heat oil in a pan and put the ingredients mentioned under for tempering one after the other and fry.
13. Dish out the chutney into a bowl and pour the tempering on it and mix well
14. Serve this Cabbage Chutney/Cabbage Pachadi with Idli, Dosa or even Hot Rice with ghee.

Tips

–If you like, you can add coriander seeds and cumin seeds in chutney in step 5.

–Do not fry cabbage too much, fry until it turns brown.

-Depending upon your taste you can grind the chutney to a coarse or fine paste.