Hi, everyone welcome to my channel Recipes Hub
Today i'm going to tell you how to make Andhra Pradesh special Cabbage Pickel recipe
This pickel is very delicious to tastes and Healthy also
And it is very easy to make this pickel
You can preserve this pickel for 2-3 months
So lets start the processes to make this
To make this I have took 500 gm of fresh cabbage
According to this measurement I have used all the other ingredients
Separate all the leaves as shown
like this
Remove the stem part from all the leaves with the help of knife
Now we will chop all the cabbage leaves
into small cube shape
(( Ingredients and a Special announcement are in description box ))
 
And if you use this method you will get all the cubes separately
with this all the spices get absorbed equally
Wash all the leaves thoroughly after chopping
After washing the cabbage strain the water out it.
Now to make masala powder I have used
1 Tsp of Fenugreek seed
roast this on low flame for 20-30 seconds
now the colour of Fenugreek seed became little pink
take this out in a bowl and let it cool down
Add fennel seeds and cumin seeds and roast them
roast these for 30 seconds
 
turn off the flame and take out in a bowl and let it cool down
Make a fine powder of these roasted masalas
To make tamarind pulp take 2 cups of water and boil
reduce this water to 1 cup
Add 50 gm dry tamarind and leave aside to cool down
by this method you can store you pickel for a long time
After it cools down mash the tamarind to separate the pulp
 
with the help of a strainer separate the pulp from seed and alpha particle
 
 
 
 
Here you got your fine Tamarind pulp ready
Take a sauce pan and add 150 ml of mustard oil
Heat this oil properly for good taste
 
Now add
1 Tsp of Mustard seeds
when this stop poping
Then add
1 Tbsp split black gram
and fry it
with this add curry leaves also
 
When split black gram got little pink colour then turn off the flame
After turning off the flame add 1 Tsp of asafetida
and 1 Tsp of turmeric powder
then add chopped cabbage
 
 
and mix them well together
we do not have to cook the cabbage
 
Now add the masala powder which we have mad earlier
Add Tamarind pulp also
Instead of tamarind pulp you can use 2 Tbsp of mango powder
 
Add 3 Tbsp of Kashmiri red chili powder
This brings you the red colour and is less hot
If you are using regular red chili powder take 2 Tbsp only
Add 2 Tbsp of salt
or as you prefer
This measurement is perfect for this much of cabbage
 
 
 
After mixing this leave it to cool down
 
 
As it cool down
 
Add 1 Tbsp of vinegar
by adding this you can preserve your pickel
for more than 2 months
 
 
 
Mix it together
Now take a air tight container and keep the pickel into it
 
For good taste use it after 2 -3 days
 
Your Cabbage pickel is ready to serve
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