Cabbage pulav by Anusha

Cabbage pulav:

To grind:
Coconut – 2 tblsp
Green chillies – 3 or 4
Pottu kadalai – 2 tsp
Grind to a smooth paste with water.

Rest:
Basmati rice – 1 cup - soak for 15 minutes and cook with 1 ¾ cups of water along with two cloves (krambu), one bay leaf and one tsp oil. (Remove krambu and bay leaf once rice is cooked) . Do not overcook the rice.
Onion – ½ - sliced thin
Jeera – ½ tsp
Cabbage – 2 cups – shredded finely
Ginger – 1 inch piece- cut really thin and long
Garlic – 1 piece- chopped small
Sugar – ¼ spoon
Ghee/ butter/ oil

Heat ghee/butter in a kadai. When its hot add jeera, ginger and garlic. Add onion and keep flame in sim and fry well. Once onion is soft add the cabbage and salt. Fry cabbage well in medium flame. When it is half cooked add the ground paste and mix well. Check for salt and then add sugar. Fry well till cabbage is cooked and mixture comes together. Add the cooked basmathi rice and mix well in medium flame. Add finely chopped kothamalli and serve with raita and any mixed veggie subji of your choice. We had it with peas masala.

Note – Making it for a party (for a richer taste) – reduce the coconut while grinding and cook rice in 1 cup water and ¾ cup of coconut milk! Fry cashews till light brown and add it to the rice. You can also add green peas to the pulav for making it pretty and more nutritious.