Cabbage puli saadam
Tamarind rice with hidden cabbage Gluten-free, low-calorie recipe
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
to cook the rice
for the tamarind paste
the masala mix
cabbage addition
garnishes
Instructions
saucepan method to cook rice
  1. Wash and soak the rice for 15 minutes
  2. Add water to the saucepan and bring the water to a boil.
  3. Drain the soaked rice and add to the boiling water
  4. cover partiallly and cook for about 12 minutes.
  5. When the rice is firm but cooked to the centre, drain the excess of water cover and set aside the rice till the masala is ready.
To make the tamarind pulp
  1. Add a cup of water to the tamarind and soak it for 10 minutes
  2. Crush the tamarind and extract the pulp completely.
  3. Strain the resultant tamarind juice and set aside
to make the masala paste
  1. In a pan add the oil and mustard seeds and set on medium heat.
  2. As the mustard seeds begin to splutter add the urad dal, red chillies and curry leaves and saute till the urad dal turns golden.
  3. Add the fenugreek seeds and peanuts and roast further.
  4. Pour in the tamarind pulp and cook it down slowly.
  5. As the tamarind paste begins to thicken add salt and the jaggery and cook it down to bring a balance of flavours.
  6. When the paste reaches a honey consistency, add the cabbage and saute well.
  7. Cover and cook for 2 to 3 minutes. the cabbage will release some more liquid and that will help the masala paste to coat the cabbage well.
  8. Once the cabbage is cooked, add the cooked rice and mix well.
  9. Garnish with chopped coriander leaves. The rice is ready to serve.