Cabbage Pachadi




An indian salad made  with finely shredded cabbage, fresh coconut and a scrumptious tempering

You will need

2 cups finely shredded cabbage

1.5 cups fresh coconut (grated)

Juice of half a lemon

salt and sugar to taste

1 finely chopped chilli

1/4 cup chopped coriander

For the tempering

1 tablespoon cooking oil

1/4 teaspoon mustard seeds

pinch of asafoetida

teeny pinch of turmeric powder


Mix the shredded cabbage, coconut, juice of lemon, chopped coriander and the chopped chilli. Add the salt and sugar and adjust the taste.

Heat the oil and add the mustard seeds. Once they splutter add the asafoetida and turmeric powder.

Pour the tempering (after it has cooled) over the cabbage mixture. Toss the mixture gently and the pachadi is ready to serve.


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