Cabbage Pachadi Recipe (Muttaikose Chutney)

Описание: Full Recipe - https://www.whiskaffair.com/cabbage-p...

Ingredients
For The Pachadi
2 tablespoons vegetable oil
1 teaspoon split and husked black gram (white urad dal)
1 teaspoon Bengal gram lentil (chana dal)
¼ teaspoon asafoetida (hing)
1 teaspoon cumin seeds
2 cups shredded cabbage
2-3 whole Kashmiri dry red chili (stalks removed)
1 teaspoon salt (or to taste)
½ teaspoon tamarind paste (or to taste)
For tempering:
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
10-12 curry leaves
1-2 whole dry red chilies

Instructions
Cook The Cabbage
Heat oil in a pan over medium-high heat.
Once the oil is hot, add urad dal, chana dal, asafetida, cumin seeds, and dry red chilies and saute until they turn slightly brown (50-60 seconds), stirring frequently.
Add cabbage to the pan and mix well.
Reduce the heat to medium-low.
Cover the pan with a lid and cook for 6-8 minutes, stirring a few times while cooking.
Once the cabbage is cooked, remove the lid of the pan.
Add salt and tamarind paste to the pan and saute for a minute.
Remove the pan from the heat and let the mixture cool down completely.
Blend The Chutney
Transfer the mixture to the small jar of a blender along with ¼ cup water and grind to make a smooth chutney. Scrape the sides of the blender a few times while blending.
Add some more water if the pachadi is thick for your liking.
Check for salt and tamarind paste and add more if required.
Transfer the chutney to a serving bowl.
Temper The Pachadi
Heat oil in a small pan.
Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies, and let them crackle for 4-5 seconds.
Pour the tempering over the chutney and mix well. Serve.
Tip – Save some tempering for garnishing.

Notes
This recipe can be easily doubled or tripled.
To make a gluten-free pachadi, skip adding hing.
The use of Kashmiri dry red chili will give it a nice color, without making it too spicy. If you like spicy chutney, then use any hot chili.

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