Cabbage Masala Rice (Cabbage Sadam)

Recipe By:
Courtney
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  • Yield 4 Servings
  • Level Medium

A recipe of cabbage rice.
 

Ingredients

  • 1 cup fine rice (cooked)
  • 2 cups chopped cabbage
  • 1/2 cup boiled peas (optional)
  • 1 tablespoon chopped coriander leaves
  • 1/2 teaspoon turmeric powder
  • 2 tablespoon sambar (masala) powder
  • Juice of lemon
  • Salt to taste
  • Seasoning:
  • 3 tablespoon sesame seed oil
  • 6 cashew nuts
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 2 sprigs curry leaves
  • 1-2 green chillies, slit
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Directions

  1. 1. Cook rice so that each grain is separate (a rice cooker is best for this). Transfer cooked rice onto a plate, sprinkle some oil, allow to cool.
  2. 2. Heat oil, fry cashew nuts (broken into 2-3 pieces each), remove from kadai, set aside. Now season rest of the ingredients and when dal turns golden brown add curry leaves and green chillies; fry.
  3. 3. Add cabbage, salt and turmeric powder, stir for 3-5 min. On 'sim'; keeping pan covered allow to cook (sprinkling some water, if necessary).
  4. 4. When cabbage has turned soft, add boiled peas, sambar powder and half of the coriander leaves; mix thoroughly, frying all the while till dry. Remove from fire. Cool.
  5. 5. Transfer the cabbage onto the rice, mix very lightly using only the tips of your fingers adding lemon juice.
  6. 6. Transfer rice to a serving bowl, garnish with the cashew nuts and the rest of the coriander leaves.
  7. 7. Serve with any pachadi