Cabbage Rice

Basmati Rice – 2 cups

Cabbage (finely chopped) – 2 cups

Grated coconut – ½ cup

Onion (finely chopped) – 1

Green chilly – 1

Ginger – a small piece

Garlic – 2 cloves

Curry leaves – 1 spring

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Asafoetida powder – a pinch

Turmeric powder – ¼ tsp

Cinnamon – a small stick

Cloves – 2

Cardamom - 2

Lemon juice – 1 tbsp

Oil – 1 tbsp

Salt – to taste

Coriander leaves (chopped) – for garnishing

1. Cook the rice.

2. Grind coconut, green chilly, ginger and garlic.

3. Heat oil in a pan and add mustard seeds, cumin seeds, cinnamon, cloves, cardamom, asafoetida powder, onion, curry leaves and sauté well.

4. Then add cabbage, coconut paste, turmeric powder, coriander power, chilli powder, salt and mix well.

5. Sprinkle some water and cook covered for 8- 10 minutes on low flame.

6. Then add the cooked rice and lemon juice and mix well and simmer for 2 – 3 minutes.

7. Garnish with coriander leaves.

Serve hot with salads.