When I was visiting my mum in India, there came up this necessity that I had to go over to my cousin’s for an overnight stay. I love that family. We were having our normal ‘whats happening in our lives’ talk when I mentioned about my blog and asked my aunt for a recipe and she passed me this super healthy, inherently vegan rice, that would go well with any curry of your choice or well by itself 🙂
This is my recent obsession. For someone who is not a great fan of cabbage, this is a way to get it into your system 🙂
You need:
- Quartered Cabbage-1-chopped very very fine
- Onion-2 medium-chopped very very fine
- Boiled Rice-2 cups
- Mustard seeds-1 tsp
- Asafoetida aka hing-1 pinch
- Cashew-halved-15 pieces
- Curry leaves-few
- In a good processor, chuck in a bunch of coriander leaves, 3 green chili, a small piece of ginger, 1/4 heaped cup of shredded coconut, 2 Tbsp of roasted gram, with some water-process until smooth
- Salt-to taste
- Rice bran oil-1 Tbsp
- Juice from 1/2 lemon
Method:
- In a pan, add oil, once hot, add mustard seeds, asafoetida, curry leaves and cashews
- Once cashews go nice golden brown, add onions and fry until translucent
- Toss the finely chopped cabbage, salt, cover and cook until it is done
- Add the processed coriander chili puree and cook until it is starts to stick to the bottom of the pan
- Add boiled rice, mix them all really well. Remove from heat and add juice from 1/2 lemon. Serve hot with any curry of your choice
Great recipes at FF 🙂 Lot of curries, I thought I’ll bring some cabbage rice-South Indian Style <3
Wow that sounds flavorsome Charu …
Thanks Chitz <3
I have never tried cabbage in rice…Looks so delicious Charu, will give it a try soon 🙂
Thanks Malar <3
This looks so good! Where would I buy hing in Sydney? Is there a spice emporium which you would reccomend hun?
Thanks Michelle 🙂 I get it from Harris Park. Any Indian grocery shop will definitely have it. They come in these cute white plastic bottle. It is a pungent spice and you have to add to oil to get the good flavor. a pinch would suffice for any South-Indian recipes you make 🙂 <3
This is one of the groceries which stock them 🙂
https://plus.google.com/116381550252453192460/about?gl=au&hl=en
What a beautiful dish. Your photos are amazing. I think I would have to disguise cabbage this way to get my husband to eat it. 🙂 I love it!
Thanks Julie <3
Never tried cabbage rice.. Love the vibrant color
Thanks Vidz <3
A yummy rice dish Charanya! I loved how you used the green scarf to enhance the green color in the rice.
Awww, Thanks Sonal <3
I am a cabbage lover and find all sorts of ways to include in our food but I have never thought to add it to rice. Looks absolutely delicious – lovely photos too. Thank you for sharing this with the Fiesta Friday crowd over at Angie’s ‘The Novice Gardener’ blog. Today is Part 2 of the special anniversary edition of Main Dishes and Desserts and your Cabbage Rice is a very welcome addition to the table!
Thanks Selma 🙂
I haven’t tried this kind of rice before, but it seems interesting to me. The color is beautiful, too. 🙂
Thanks Jhuls <3
Can I ask what the rice bran oil is for specifically? Does it have a certain taste?
No it doesn’t taste any different. Has a high smoking point, so it’s better for you