Dassana's Veg Recipes · by Dassana Amit★ 5.0 (7)
Cabbage Chutney (South Indian Cabbage Pachadi)
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 3%
CARBS 7G34% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 5G62% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy and tangy South Indian cabbage chutney made with lentils, tamarind, and aromatic spices. Vegan and without onion or garlic, it's a tangy condiment or side.
condimentmiddle eastern🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon sesame oil ((gingelly oil))
- 1 teaspoon urad dal ((split and husked black gram))
- 1 teaspoon chana dal ((split and husked bengal gram))
- 2.5 cups chopped cabbage
- 1 to 3 green chilies (- add as needed)
- 10 to 12 curry leaves (or 1 sprig curry leaves)
- salt (as required)
- 1 teaspoon tamarind
- ⅓ to ½ cup water (- for blending chutney)
- 1 to 2 teaspoons sesame oil
- ½ teaspoon mustard seeds
- 1 pinch asafoetida ((hing))
- 1 or 2 dry red chilies ((halved and seeds removed))
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 3%
CARBS 7G34% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 5G62% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 303mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 26mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.