Cabbage Pachadi

Name: Cabbage Pachadi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g cabbage (finely chopped); 1 cup yogurt (plain, whisked); 1 pcs green chili (finely chopped); 1 tsp ginger (finely grated); 2 tbsp coconut (fresh, grated); 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 6 pcs curry leaves; 0.5 tsp cumin seeds; 0.25 tsp salt

RATING

4.3/5(55)

TASTE SCORE

7/10

A fresh, lightly spiced South Indian pachadi with finely chopped cabbage, yogurt, and a simple tempering. It is cool, creamy, and gently crunchy, making it a lovely side for rice, pulao, or everyday meals.

PREP

15m

COOK

10m

SERVES

1 KATORI

89 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prep the cabbage and yogurt.
1.Finely chop the cabbage so it cooks quickly and stays lightly crunchy.
2.Chop the green chili and grate the ginger.
3.Whisk the yogurt in a bowl until smooth.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal, cumin seeds, and curry leaves.
4.Cook for 20 to 30 seconds until the dal turns light golden and fragrant.
TIPKeep the heat medium so the tempering turns aromatic without burning.
saute · ~4 min
Cook the cabbage mixture.
1.Add green chili and ginger to the pan and sauté briefly.
2.Add the chopped cabbage and salt.
3.Cook for 3 to 4 minutes, stirring often, until the cabbage softens slightly but keeps some bite.
TIPDo not overcook the cabbage or the pachadi will lose its fresh texture.
rest · ~5 min
Cool the cabbage.
Transfer the cooked cabbage mixture to a plate or bowl and let it cool to room temperature before mixing with the yogurt.
mix · ~1 min
Mix the pachadi.
Add the cooled cabbage mixture and grated coconut to the whisked yogurt. Mix well until evenly combined.
serve
Serve the cabbage pachadi chilled or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the cabbage very fine so it softens in 3 to 4 minutes yet still gives a gentle crunch in the yogurt.
2
Let the mustard seeds fully splutter before adding urad dal, or the dal can brown before the spices bloom properly.
3
Cook the cabbage only until just wilted; if it turns limp or watery, the pachadi will taste flat and lose texture.
4
Cool the cabbage completely before mixing with yogurt so the curd stays thick and does not split.
5
If your yogurt is very sour, whisk in a spoonful of fresh milk or use a fresher curd for a milder pachadi.
6
Serve after a short chill of 15 to 20 minutes so the ginger, chili, curry leaves, and coconut meld into the yogurt.
7
For make-ahead, keep the cooked cabbage mixture and yogurt separate in the fridge and combine just before serving.