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
  • 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.