Cabbage Tomato Pachadi Recipe

Step 1: To begin making the Cabbage Tomato Pachadi recipe, In a heavy bottomed pan, heat oil and add chana dal, dry red chillies and fry them on slow flame until golden

Step 2: Keep aside

Step 3: In the same pan, add chopped cabbage and salt, mix well and cook covered until cabbage turns soft

Step 4: Add chopped tomatoes, turmeric and cook until tomatoes turn mushy

Step 5: Make sure water released from tomatoes is well evaporated

Step 6: Add tamarind if your tomatoes are not sour enough

Step 7: Cool completely

Step 8: In a chutney jar, add chana dal and red chillies first and grind into smooth powder

Step 9: Then add cabbage tomato mixture and grind into a smooth paste

Step 10: You shouldn't require any water

Step 11: If you must, add a tablespoon of boiled and cooled water

Step 12: Check for salt

Step 13: In a tadka pan, heat oil

Step 14: add mustard seeds, cumin seeds, hing and curry leaves

Step 15: Fry till mustard seeds splutter and pour the tempering on the chutney, mix well and serve

Step 16: Serve Cabbage Tomato Pachadi along with Mixed Vegetable Sambar, Beetroot Thoran and Steamed Rice