Vegetables like cabbage and cauliflower have earned a bad reputation because of the smell it emits while it is cooking, but unsually I have always liked both! My grandmother used to add either cumin or ginger while cooking these vegetables to reduce the pungency to some extent. So if you are one among the cabbage haters, then you have got to try this rice recipe and I bet you'll develop a soft corner for the poor vegetable. The recipe of Cabbage Rice is from Mallika Badrinath, a renowned chef in Tamil Nadu with lot of cooking shows on TV and has written a lot of cookbooks. I think this recipe aired on TV in the late 90's. I missed the show, but my grandmother had watched it and prepared the rice the very next day and since then it has been a regular in our house. Off this flavourful Cabbage Rice goes to Nag's MM-Ravishing Rice, an event initiated by Meeta.
Recipe: Cabbage Rice
Prep & Cooking Time: 30-40 minutes.
Serves: 2-3 people
Recipe Source: Mallika Badrinath
Cooking Level: Beginner/Easy
Recipe/Post by: Madhuram
¾ cup Rice (Sona Masoori/Ponni Raw rice)
1½ cups Water (rice to water is 1:2)
2 drops Oil
For the Masala:
¼ cup Coconut, grated
1 tbsp Dalia/Pottu Kadalai or Cashew Nuts
1 bunch Coriander Leaves/Cilantro, chopped
½ tsp Khus Khus/White Poppy Seeds
1 small piece of Cinnamon
1 Green Chili, medium size
For the Curry:
3 cups Shredded Cabbage
1 Onion, medium size, julienned
1 Green Chili, medium size
One pinch Turmeric Powder
1 tsp Salt (or as per taste)
1 tbsp Oil
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)
A pinch Asafoetida/Hing
A Pressure Cooker
- Wash the rice a couple of times and drain. In a small pressure cooker add the rice, water and oil; close the lid. Once the steam escapes, put the weight and leave it for just one whistle, switch off the gas and remove the cooker from the stove. Oil is added to prevent the rice from sticking to each other.
- While the rice is cooking in the cooker, 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). I have a big wooden fork, so I use that when I make mixed rice like this.
- Serve it with raitha/yogurt pachadi and chips.
- You can use basmati rice also, but the ratio of rice to water will be different. If you are using par boiled rice, the ratio of rice to water will be 1:2 and ¼, but the same one whistle will be perfect.
- Add cashews fried in little ghee to make it more rich.
- The more the coriander, the better the taste.
- We don't eat spicy food, so you may want to increase the quantity of chilis if you prefer it very spicy.