Cabbage Pacchadi

Hot rice with pacchadi and ghee has always been my favorite. Pacchadi is a very common dish in telugu homes. Mom often made pacchadi either with coconut, eggplant, gongura, mango or ridge gourd. Due to my love for the dish, I try it with lot more vegetables like cabbage, broccoli, spinach, carrot, bell pepper etc with little variations. I love them all.




Ingredients:
1 small cabbage chopped
2 tomatoes finely chopped
8 green chillies (adjust to taste)
2 flakes of garlic
2 tsp oil
Walnut size ball of tamarind
Salt to taste

For seasoning:
1 tsp mustard
1 tsp cumin
2 tbsp coriander seeds
Curry leaves
2 tsp oil

Heat oil, add seasoning, followed by garlic and green chillies. Set it aside and let it cool.

Heat oil in a wok, add cabbage and cook on medium to high heat for couple of minutes.

Add tomatoes and continue to cook until the cabbage is tender and looses the raw smell. Let it cool.

In the mean time soak tamarind in ¼ cup of warm water.

Grind seasoning into fine powder, add tamarind, grind into a fine paste.

Grind cabbage coarsely.

Mix everything together along with salt.

If you like lemon flavor you can reduce tamarind and add lemon.

Eating this with hot rice and ghee is an absolute delight!