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Cabbage Pachadi

Cabbage Pachadi
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Cabbage Pachadi Recipe, How To Make Cabbage Pachadi Recipe

We can eat this pickle immediately after preparing this. no need to rest it for days together for gud taste.

About Recipe

How to make Cabbage Pachadi

(4 ratings)
0 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Cabbage Pachadi
Author : Vahchef
Main Ingredient : Cabbage
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Cabbage Pachadi
• Red chilli - 3 numbers.
• Mustard seeds - 1 tablespoons.
• Tamarind - 20 grams.
• Turmeric - 2 pinch.
• Salt - 1 tablespoons.
• Fenugreek - 1 tablespoons.
• Oil - 10 tablespoons.
• Cabbage - 2 cup.
• Hing - 2 pinch.
• Red chilli powder - 3 tablespoons.
Method:
1. cut cabbage into pieces. 2. Take 1 kadai and on the stove. after heating it a little bit, put fenugreek seeds and fry them till they becomes dark in color. Keep them a side. 3. Now pour 2 spoons of oil and heat it. 4. add washed cabbage, tamarind, turmeric and salt. 5. after 2 mins, add some water and put a lid on it. 6. meanwhile mix it well. 7. powder the fenugreekseeds, and mix with the cabbage mixture. 8. after the cabbage boils, keep aside, and let it dry for 5 mins. 9. mix it well without water in a blender. 10. take another kadai, pour remaning oil, and let it for heat. add mustard seeds, red chilli, hing. off the stove. After 2 mins add red chilli powder. and finally the blended paste. mix well. Cabbage pickle is ready. It can be preserved in refrigirator for 3-4 days.





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