Purple Cabbage Macaroni Recipe – South Indian Style Pasta Salad

Last Updated on 2 months by Neha Deshmukh

Purple Cabbage Macaroni Recipe – South Indian Style Pasta Salad

Hey everyone! If you’re anything like me, you’re always looking for ways to spice up your usual meals. I stumbled upon this purple cabbage macaroni recipe a few years ago, and it’s become a total favourite – a surprisingly delicious fusion of South Indian flavours and a childhood pasta classic. It’s bright, colourful, and seriously satisfying. Trust me, you need this in your life!

Why You’ll Love This Recipe

This isn’t your average pasta salad. We’re taking humble macaroni and giving it a vibrant makeover with the tangy crunch of purple cabbage and the aromatic punch of South Indian tempering. It’s quick to put together, perfect for a light lunch, a side dish, or even a potluck. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to whip up this flavour bomb:

• 3 cups Purple Cabbage, thinly sliced
• 1 cup Macaroni
• 2 Green chillies, finely chopped (adjust to your spice preference!)
• 1 Onion, chopped
• 0.5 cup Grated coconut
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 sprig Curry leaves
• 1 tablespoon Oil

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Purple Cabbage: Varieties & Benefits

Purple cabbage is the star here! It adds a beautiful colour and a lovely crunch. You can find it at most supermarkets these days. It’s also packed with antioxidants, so you’re getting a health boost along with amazing flavour.

Macaroni: Choosing the Right Type

Elbow macaroni is traditional for this recipe, but honestly, any small pasta shape will work. I’ve used shells and even ditalini in a pinch! About 200g of dry macaroni is a good amount.

Urad Dal: A South Indian Pantry Staple

Urad dal (split black lentils) adds a nutty, earthy flavour that’s essential to South Indian cooking. You can find it at Indian grocery stores or online. Don’t skip this one – it really makes the dish!

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works perfectly well too. If using desiccated, rehydrate it slightly with a tablespoon or two of warm water for a softer texture.

Mustard Seeds & Curry Leaves: The Flavour Base

These two are a match made in heaven! The mustard seeds pop and release their flavour when tempered in hot oil, and the curry leaves add a wonderful aroma. Don’t be afraid to let the mustard seeds really sizzle – that’s where the magic happens.

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak the macaroni in hot water for about 30-60 minutes. If you’re using quick-cook pasta, you can skip this step and just cook it according to package directions.

While the macaroni is soaking, let’s prep the cabbage. Thinly slice the purple cabbage – a mandoline makes this super easy, but a sharp knife works just fine too.

Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter and pop – this is important!

Next, add the urad dal and green chillies. Sauté for a minute until the dal turns golden brown.

Toss in the curry leaves and let them sizzle for a few seconds. The aroma is incredible, right?

Add the chopped onion and sauté until it becomes translucent.

Now, add the sliced purple cabbage and a pinch of salt. Sauté for about 2 minutes, just to soften it slightly.

Add 2-3 tablespoons of water, cover the pan, and cook for another 3 minutes, or until the cabbage is tender-crisp.

Drain the soaked (or cooked) macaroni and add it to the pan with the cabbage.

Finally, mix in the grated coconut and stir everything well.

Garnish with a drizzle of coconut oil (optional, but highly recommended!) and serve warm.

Expert Tips

• Don’t overcook the macaroni! You want it to be al dente, as it will continue to cook slightly in the pan.
• Adjust the amount of green chillies to your liking. I like a good kick, but you can use less or remove the seeds for a milder flavour.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your macaroni doesn’t contain any egg.

Gluten-Free Adaptation (Using Alternative Pasta)

If you’re gluten-free, simply use gluten-free macaroni or another gluten-free pasta shape. Rice pasta or lentil pasta would work well.

Spice Level Adjustment

Want more heat? Add a pinch of red chilli powder along with the green chillies. For less heat, remove the seeds from the chillies or use only one.

Festival Adaptation (Onam/Pongal Side Dish)

This makes a lovely side dish for festive occasions like Onam or Pongal. It adds a colourful and flavourful element to the traditional spread. My aunt always makes a big batch for Onam!

Serving Suggestions

This macaroni salad is delicious on its own, or you can serve it as a side dish with:

• Sambar
• Rasam
• Coconut chutney
• A simple lentil curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed warm, but it’s still tasty cold.

FAQs

Is this dish best served immediately?

While it’s best enjoyed fresh, it’s perfectly fine to make it a little ahead of time. The flavours actually meld together nicely as it sits.

Can I use other types of pasta in this recipe?

Absolutely! Feel free to experiment with different shapes and sizes. Penne, fusilli, or rotini would all work well.

How can I adjust the level of spiciness?

Easily! Use fewer green chillies, remove the seeds, or add a pinch of red chilli powder for extra heat.

What is the best way to store leftover macaroni?

Store it in an airtight container in the refrigerator for up to 2 days.

Can I prepare the cabbage mixture ahead of time?

Yes, you can! You can sauté the cabbage and keep it refrigerated for a day or two. Just add the macaroni and coconut when you’re ready to serve.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!