Showing posts from April 5, 2017



Cabbage finely chopped one cup
Fresh cow curd two cups
Salt to taste
Cumin seeds one spoon
Ginger gratings one spoon
Garlic gratings one spoon
Asafoetida one pinch
Green chilies one or two
Bellary onion one
Curry leaves one sprig
Coriander leaves chopped half cup
Mustard seeds one spoon
Sesame oil one tablespoon


Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter.
Add onion, green chilies and curry leaves.
Saute until onion turns transparent.
Add asafoetida and cumin seeds.
Saute a while.
Add cabbage and salt.
Close the lid and cook until cabbage well cooked.
Set aside to cool down.
Meanwhile, add  little salt and sprinkle asafoetida.
Mix well.
Coriander leaves to be added.
Transfer the cabbage contents into the curd.

Now cabbage curd pachadi is ready now.
Serve with hot steamed rice.