Cabbage Rice

 This rice was introduced to me by my sister in law, Shanthi during my visit to Detroit.This rice was packed and taken while going out for a picnic.Be it India or US, the attitude of  some or even most of us carrying packed food remains unchanged.

Cabbage Rice

Ingredients :

Rice    1 cup.
Cabbage    400 gms ( approx.)
Onion   2
Garlic    5 pods
Chilly Powder  1 tsp.
Oil     2 tbsp.
Mustard, Salt, Curry leaves.

To dry roast and powder in the mixer :

Channa Dhal  2 tsp.
Coriander seeds   6 tsp.
Fenugreek    1/2 tsp.
Hing

Method :

1. Cook the rice. The grains must be separate.

2. Cook the sliced cabbage with little water and salt for 1 or 2 whistles in a small pressure
    cooker. Release the pressure slowly and carefully so the Cabbage is not overcooked.
    The cabbage can be cooked in any cooking vessel,if pressure cooking is not preferred.

3. Heat oil in a Kadai,add Mustard,Curry leaves, then the crushed Garlic,later the sliced
    Onions and salt, if necessary.Add the Chilly Powder and the cooked cabbage. Saute on 
    a medium flame till the raw smell leaves, Instead of Chilly Powder, broken red chillies
    or sliced green chillies can also be added. Grated coconut can also be added.

4. Allow the rice to cool for a few minutes in a broad vessel. Then mix the cabbage little
    by little without breaking the rice. Mix 2 tsp.of the powder which gives a spl.flavour
    and taste. Store the remaining powder in an airtight container.This can be called as
    the Taste Maker Powder. This Powder is added with Puliodharai.It gives a spl.aroma
    to the Sambar,if added in the end.

5. Garnish with the roasted Grounnut or Cashew depending on availabiliy and preference.