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Cabbage Pickle (கோசு பச்சடி, కాబేజీ పచ్చడి, पत्ता गोभी का अचार)

cabbage pickle

Cabbage Pickle (கோசு பச்சடி, కాబేజీ పచ్చడి, पत्ता गोभी का अचार) a simple recipe made out of Cabbage. This pickle is spicy and tangy that goes very well as a side dish with idlis, dosas or even just plain rice.

Regional Dish : Tamil Nadu; Andhra Pradesh; Kerala; South India and North India.

Cuisine Style : Andhra Pradesh | Cooking Time 25 minutes | Take with Dosa or Idly | Type Pickle | Shelf Life : 6 days if refrigerated.

Appx. Nutritional values calculated for 1 serving:

Calories (35 Kcal), Carbohydrates (4 g), Protein (0.5 g), Fat (4 g).


  • Finely chopped cabbage 2 cups
  • 1 tbsp. Salt
  • 2 tbsp. Red chili powder
  • 1 tsp. Turmeric powder
  • 1 tbsp. mustard powder
  • ½ tsp. Fenugreek seeds powder ( dry roast seeds , once cooled make powder)
  • Oil 4 tbsp.
  • Lemon Juice 4 tbsp.
  • Salt to taste

For Seasoning:

  • Oil 1 tsp.
  • Mustard seeds 1/2 tsp.
  • Curry leaves 5-6
  • Dried red chili 1 broken in to pieces
  • Hing ( asafodeita ) ½ tsp.


  1. Heat 1 tsp. of oil and add finely chopped cabbage, sprinkle some salt and cover it with lid and cook on medium heat (keep an eye, check so that the cabbage doesn’t get burnt)
  2. The cabbage has to just welt, once it is done take it off the heat and allow it to reach room temperature.
  3. Now add, salt, chili powder, turmeric powder, mustard powder, fenugreek powder and mix well. Add the lemon juice and give a nice mix, check the taste and adjust accordingly.
  4. Take a pan and add rest of the oil , once it is warm add mustard seeds, hing, curry leaves and red chilie and now add this oil seasoning to the above prepared pickle and mix well.
  5. Now the fresh pickle is ready to enjoy with any meal.

Other variants / Cuisine Style : Add tamarind pulp instead of lemon juice.

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