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.