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Cabbage puli saadam
Tamarind rice with hidden cabbage Gluten-free, low-calorie recipe
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Dish, Traditional
Cuisine
Autumn, diabetic friendly, Fusion, gluten free, Indian, One pot, South indian, Spring, Summer, Vegan, Vegetarian, Winter
Servings
4
people
Ingredients
1x
2x
3x
to cook the rice
1/2
cup
rice
2.5
cups
drinking water
for the tamarind paste
1
lime sized ball
tamarind
1
cup
drinking water
the masala mix
2
tbsp
cooking oil
1/2
tsp
mustard seeds
1
tsp
Urad Dal
1
tsp
Channa Dal
1-2
dry red chillies
10
curry leaves
1/8
tsp
fenugreek seeds
1
tbsp
peanut
salt to taste
1/4
tsp
turmeric powder
1/2
tbsp
jaggery
crushed
cabbage addition
2
cups
Cabbage
shredded
garnishes
1
tbsp
coriander leaves
chopped
Instructions
saucepan method to cook rice
Wash and soak the rice for 15 minutes
Add water to the saucepan and bring the water to a boil.
Drain the soaked rice and add to the boiling water
cover partiallly and cook for about 12 minutes.
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
Add a cup of water to the tamarind and soak it for 10 minutes
Crush the tamarind and extract the pulp completely.
Strain the resultant tamarind juice and set aside
to make the masala paste
In a pan add the oil and mustard seeds and set on medium heat.
As the mustard seeds begin to splutter add the urad dal, red chillies and curry leaves and saute till the urad dal turns golden.
Add the fenugreek seeds and peanuts and roast further.
Pour in the tamarind pulp and cook it down slowly.
As the tamarind paste begins to thicken add salt and the jaggery and cook it down to bring a balance of flavours.
When the paste reaches a honey consistency, add the cabbage and saute well.
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.
Once the cabbage is cooked, add the cooked rice and mix well.
Garnish with chopped coriander leaves. The rice is ready to serve.
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