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Cabbage Pachadi

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Vahchef


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  15 m
  •  0 servings
Cabbage Pachadi
2

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

(103 ratings)
0 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Cabbage Pachadi
Author : Vahchef
Main Ingredient : Cabbage
Servings : 0 persons
Published date : August 21, 2009


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.
How to make the recipe:
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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