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A zesty and flavorful Andhra-style chutney made with crunchy cabbage, roasted lentils, and a hint of tamarind. This versatile pachadi is a perfect side dish for rice, idli, or dosa, adding a spicy kick to any meal.
Roast Lentils & Sauté Cabbage
Grind the Pachadi
Prepare the Tempering (Tadka)
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A zesty and flavorful Andhra-style chutney made with crunchy cabbage, roasted lentils, and a hint of tamarind. This versatile pachadi is a perfect side dish for rice, idli, or dosa, adding a spicy kick to any meal.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 124.1 calories per serving with 3.48g of protein, it's a beginner-friendly recipe perfect for side.
Combine and Serve
Add 2-3 tablespoons of freshly grated coconut along with the cabbage mixture while grinding for a richer, slightly sweeter flavor.
Sauté 2-3 cloves of garlic along with the cabbage for a pungent aroma and taste.
Replace some or all of the dried red chilies with green chilies for a different kind of heat and a fresher flavor profile.
Cabbage is an excellent source of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight.
The inclusion of chana dal and urad dal provides a good amount of plant-based protein, essential for muscle repair, energy, and overall body function.
Cabbage and spices like mustard seeds and curry leaves contain powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
One serving (about 1/4 cup) of Cabbage Pachadi contains approximately 80-100 calories, primarily from the oil and lentils used in the recipe.
Yes, it's quite healthy. Cabbage is low in calories and high in fiber and vitamins. The lentils add protein and fiber, making it a nutritious condiment when consumed in moderation.
You can store it in an airtight container in the refrigerator for up to 4-5 days. The flavors often deepen and taste even better the next day.
Bitterness can occur if the dals are over-roasted or burnt. It's important to roast them on a low to medium flame, stirring constantly, until they are just golden brown and aromatic.
Absolutely. This traditional recipe is naturally free of onion and garlic, making it suitable for those who avoid them for dietary or religious reasons.
It's traditionally served with hot steamed rice and a dollop of ghee. It also pairs wonderfully with South Indian tiffins like idli, dosa, pesarattu, and uttapam.