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Tuesday, April 20, 2010

CABBAGE PACHHADI(chutney)


Cabbage Chutney:
Cabbage can be used not only to prepare Curries, but also Chutneys.Very tasty with Rice and Rotis.
Materials:
Chopped Cabbage- 3 cups
Tamarind paste-2 to 3 spoons
Salt to taste

Tampering:
Red chillies 5 to 6 nos
according to  your family tastes chillies are to be added
Mustard seeds-2 spoons
Methi seeds-3/4 spoon
Jeera 3/4 spoon
Hing a pinch
Oil 4 to 5 tsp
Method:
Heat a pan with 1tsp Oil on the Stove. After heating add the Seasoning items,Mustard seeds,Methi seeds,Jeera ,,Red chillies, Saute. Lastly add Hing,and Switch off.
Next, Place a Kadai on the Stove,add  Oil and add Chopped Cabbage and fry in low to med flame,keeping the Lid on it.Due to the Vapour it will be cooked well without burning .(maadipokunda)
Turn off the stove after the chopped Cabbage is well cooked and fried in low flame,till it turns tender.
Now place the Seasoning and the Tamarind in a blender,and grind it well corsely.Then add the Cabbage and grind to a Paste by slowly adding required water.
The chutney should be Thick paste  in consistancy,and not a liquid paste.

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