How to make Cabbage Pachadi, Pickle, Chutney for Rice
1. Cabbage – 1 Kg
2. Chilli Powder – 1/2 Cup
3. Salt – 1/2 Cup
4. Ginger Garlic Paste – 3-4 Teaspoons
5. Lemons – 7
6. Cumin-Fenugreek Seeds Powder – 1 Teaspoon
7. Mustard Seeds Powder – 2 Teaspoons
8. Tempering Seeds
Peel cabbage and cut it into small pieces.
Tempering needs to b prepared first. Heat 150-200 ml oil in a pan. Add 2 teaspoons mustard seeds, 1 1/2 teaspoons cumin seeds, 2 teaspoons bengal gram and fry. Fry till bengal gram changes colour. Fry pieces of 4 dried chillies. Curry leaves also could be added. After dried chillies change colour, add 3-4 teaspoons ginger garlic paste and fry for a minute. Cut off the stove and let the tempering cool down. Add 1/2 cup chilli powder, 1/2 cup salt, 2 teaspoons mustard seeds powder, 1 teaspoon cumin-fenugreek seeds powder, lemon juice and mix. Add chopped cabbage and mix. It will be tastier after a day. Let it set for 2 hours, as oil starts to float, mix and store it.