Cabbage Kandi Pachadi Recipe | Cabbage Kandi Chutney Recipe | Perfect Tips for Making Cabbage Kandi Pachadi

Cabbage Kandi Pachadi Recipe - The flavours of the Cabbage and Kandi (Toorr Dal) Chutney are simply unforgettable! This Chutney is made by frying Kandi Pappu, Coriander seeds, Garlic, and Cumin seeds to a golden brown colour and grinding it together with steamed Cabbage and fresh Coconut. Of course the final seasoning adds oodles of flavourfulness to the Pachadi!

All Telugu people are familiar with Kandi Pachadi and its unique taste. Any Andhrite will go into raptures describing the flavours of Kandi Pachadi. The Kandi Pachadi is a definite item on the menu of any traditional feast in all Telugu homes. The recipe we are presenting today is a latest variation on the traditional recipe . The addition of steamed Cabbage and fresh Coconut adds more taste to the Kandi Pachadi. It is a great accompaniment to hot rice, or hot Idlis or Dosas.

I happened to taste this Cabbage Kandi Pachadi in the Konaseema (East Godavariregion) of Andhra many years back. I had enquired around and got hold of the recipe. I am sharing that recipe with you. Do try it out. I am sure you will enjoy it immensely.

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Kandi Pappu (Tur Dal)

• The Toor Dal should be roasted on a small flame slowly and steadily. This slow roasting will allow the Dal to lose its raw smell and will roast to the core. This will add to the authentic flavour of the Chutney.

• If you are using 2 ½ cups of Cabbage, it will be sufficient to take ¼ cup (60 gms.) of Tur Dal. More of Tur dal will not taste well.

Dry Chillies/ Green Chillies:

• Generally this Chutney is made with Dry chillies only. I have used half of Dry Chillies and half of Green Chillies. You may use any of the two. If you use red Chillies, the Chutney will have a rich red colour.


• You may omit Garlic from the recipe, if you do not like to use it.


• It is better to cut the Cabbage into large chunks. If you cut it too fine, the Cabbage shrinks into fine granules after it is fried. Moreover it will not be seen or felt at all after grinding the chutney.

Imli (Tamarind):

• Soak Tamarind in advance so that it is easy to grind with the Chutney Options that you may try: • You may use Bengal Gram (Chana Dal), Green Gram (Moong Dal) or any other lentil in the same measure in place of Tur Dal.

How to grind the Chutney:

• It is always preferable to grind Chutneys in a hand pounding Pestle and stone. I have used the Mixie, but have taken care to grind the Chutney rather coarse. Chutney should e always a little coarse. Fine Ground Chutney is not good. The pasty texture also destroys the authenticity of the Chutney.

Cabbage Kandi Pachadi Recipe | Cabbage Kandi Chutney Recipe | Perfect Tips for Making Cabbage Kandi Pachadi - Recipe Video

Cabbage Kandi Pachadi Recipe | Cabbage Kandi Chutney Recipe | Perfect Tips for Making Cabbage Kandi Pachadi

Pickles & Chutneys | vegetarian
  • Prep Time 2 mins
  • Cook Time 20 mins
  • Total Time 22 mins
  • Servings 6


  • 1/2 tbsp Dhaniya (Coriander Seeds)
  • 1/4 cup Toor Dal
  • 6 Green chillies
  • 3 Red dry chillies
  • 1/4 cup Fresh Coconut
  • 4 - 5 Cloves Garlic
  • 1 tsp Zeera (Cumin)
  • Tamarind (Soaked) – Size of a small lemon
  • 2 ½ cups Cabbage
  • 2 tbsp Oil
  • Salt – to taste
  • Ingredients for Seasoning:
  • 1 tbsp Oil
  • 1 tsp Mustard seeds (Rai)
  • 1 tsp Black Gram (Urad Dal)
  • 1 tsp Zeera (Cumin)
  • 2 Dry Chillies
  • Hing (Asafoetida) – A pinch
  • 2 sprigs Curry Leaves
  • 1/4 tsp Turmeric


  1. Steam medium sized chopped Cabbage for about 8-10 minutes, and keep aside.
  2. Heat oil and roast Dhaniya seeds, Toorr Dal, Green Chillies, Red dry Chillies, Garlic and Zeera on very low flame until a golden red in colour.
  3. Put the fried dal, coconut and soaked tamarind in a mixer jar and let it cool.
  4. Fry the steamed Cabbage in a little oil till the Cabbage loses its typical raw smell.
  5. Add enough water to the cooled dal mixture and grind it, as coarse as wheat Rava. (Use water sparingly, if needed. The ground paste should be coarse in texture and firm to touch.
  6. Put this fried Cabbage and Salt into the mixi jar with the paste and grind for two or three pulses. Take care not to grind into too fine a paste. Chutneys should always maintain a coarse texture.
  7. Heat oil and fry all the ingredients of Seasoning, one by one. Mix the seasoning mixture into the ground chutney.

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