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Cabbage Rice Recipe

   
 

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     Cabbage Rice

Category   Breakfast - Brunch
Sub Category   None

Ingredients
Rice (Sona Masoori)
¼ cup Coconut, grated
1 tbsp Cashew Nuts
1 bunch Coriander Leaves/Cilantro, chopped
½ tsp Khus Khus/White Poppy Seeds
2 Cloves
1 small piece of Cinnamon
1 Green Chili, medium size
3 cups Shredded Cabbage
 
1 Onion, medium size, julienned
1 Green Chili, medium size
One pinch Turmeric Powder, A pinch Asafoetida/Hing
1 tsp Salt (or as per taste)
½ tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 tsp Chana Dal/Split Chickpeas
1 tsp Urad Dal/Split Black Gram
3-4 Curry leaves (if you have in hand)

Instructions
In a mixer grind together the ingredients for the masala adding little water. It should be a smooth paste.
Take a big pan and do the tempering. Then fry the onions and green chilli. Add little salt while frying the onions to quicken the process. Then add the ground masala paste and fry it for another 2 minutes (adding very little water if it sticks to the pan). Add the shredded cabbage, turmeric powder and salt. Sprinkle some water and close the lid. The cabbage will cook in about 5-7 minutes. Add some more water if the curry starts sticking to the pan.
Once you are able to open the cooker, transfer the rice to a big wide plate and separate the rice using a fork. Let it cool for about 5 minutes, so that the rice won't be sticky.
Now add the rice little by little to the cooked cabbage curry and mix it with the back of a spatula (my grandmother's tip, so that the rice will not break or become mushy)
Serving Suggestions
Serve it with raitha/yogurt pachadi and chips


Originally Submitted
6/28/2010





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