Ingredients (Serves 3)
1. Rice (sona masoori, ponni raw rice, basmati or jeerakashala rice) – 1 cup
2. Oil /ghee – 1.5 tbsp
3. Mustard seeds – 3/4 tsp
Cumin seeds – 1 pinch (optional)
Dried red chilly – 1, broken
Curry leaves – 1 sprig
Urad dal – 1 tsp
Cashews /peanuts – 3 tbsp
Hing / asafoetida – 1 pinch
Turmeric powder – 1/4 tsp
5. Onion – 1/4 cup, chopped
Ginger – 1/2 tsp, finely chopped
Green chilly – 1 – 2, finely chopped
6. Cabbage – 2 – 2.5 cups, chopped
Fresh / frozen green peas or thinly sliced and halvedgreen capsicum – 1/4 cup (optional)
Garam masala powder – 1/8 tsp
7. Fresh lemon juice – 2 – 3 tsp or as required (optional)
Cilantro – 2 tbsp, chopped
8. Salt – To taste
Method
1. Cook rice adding enough salt. Set aside to cool.
2. Heat oil in a pan at medium heat. Splutter mustard seeds, cumin seeds, if using and fry dried red chilly, curry leaves, urad dal, and cashews. When they turn light golden, add hing. Stir for a few seconds. Add onion, ginger and green chilies.
3. When the onion turns transparent, add turmeric powder, chopped cabbage and fresh green peas. Add salt, to taste. Saute for 3 – 4 minutes until the cabbage is done (don’t overcook). Add 1/8 tsp garam masala powder and mix well. Add cooked rice and mix well. Check for salt. Switch off. Add lemon juice, chopped cilantro and mix well. Serve with raita/ pickles/ potato fry/ pappad / yoghurt / fryums or anything you prefer.
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