Cabbage Fried Rice, Spicy Cabbage Rice Recipe

Recipe for easy vegetable rice made with cabbage and herbs. Very easy lunch box recipe that can be put together in under 30 minutes. Recipe with step by step pictures and video.

Cabbage rice recipe is something I whipped up one day when I did not have any other veggie in the fridge and it turned out to be so good. I never knew until then that it was a thing. Looks like the whole world knew about Cabbage rice and I did not. This is currently my son’s favorite. The “favorite” thing keeps changing like seasons but currently I am happy and he is happy and Cabbage rice is something that we are doing almost every week. I sometimes add green chillies for the spice and sometimes just black pepper. I prefer the black pepper version as its very earthy. This is also perfect for the busy mornings for packing lunch box. This recipe can be made in under 30 minutes. If you are in a rush, making the rice the previous day and keeping it in the refrigerator comes very handy too!

Here is how to do Cabbage Rice – Video

Here is how to do Cabbage Rice

First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 20-30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 5 minutes.

After 5 minutes release the pressure from the cooker using a fork or a spoon. Open the cooker and fluff up the rice.

Immediately, transfer the rice to a plate to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.

Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes. I have used peanut oil today for making this cabbage fried rice.

Add in the green chillies and Italian seasoning. For a variation, instead of green chillies you can add black pepper and that will have a different flavour. If you do not have Italian seasoning, you may even skip adding it. But it gives a nice aroma to the rice. Here is where you can buy Italian seasoning.

Add in the onions and saute for two minutes. We don’t need the onions to become brown. Sauteing for a couple of minutes will do. Add in the capsicum.

Add in the chopped cabbage. Saute for 5-7 minutes until the cabbage is 3/4th done.

Add in the chopped spring onion and coriander leaves.

Add in the salt and the sugar. The little sugar will balance the taste. Fry briefly for 2 minutes. We are adding the salt at the end as we do not want the veggies to become mushy. Adding salt in the beginning will make the veggies give out the moisture and will lose its crunch. So add the salt after the veggies are cooked.

Add in the cooled rice and mix well to combine. Cabbage fried rice is ready.

Serve with gobi manchurian or orange chicken .

• 1 cup basmati rice
• 1.5 cups water
• 2 tablespoon peanut oil
• 5 cloves garlic, minced
• 1/2 inch ginger, minced
• 1 teaspoon italian seasoning
• 2 green chillies, minced
• 1 onion, finely chopped
• 1 green capsicum, finely chopped
• 3 cups chopped cabbage
• 1/2 cup spring onion, chopped
• 1/4 cup coriander leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon sugar

1. Wash and soak the basmati rice in water for 20-30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 5 minutes.After 5 minutes release the pressure from the cooker using a fork or a spoon. Open the cooker and fluff up the rice. Set aside on a plate to cool.
2. Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes.
3. Add in the green chillies and Italian seasoning.
4. Add in the onions and saute for two minutes. Add in the capsicum.
5. Add in the cabbage. Saute for 5-7 minutes until the cabbage is 3/4th done.
6. Add in the chopped spring onion and coriander leaves. Add in the salt and the sugar. The little sugar will balance the taste. Fry briefly for 2 minutes.
7. Add in the cooled rice and mix well to combine. Cabbage fried rice is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins

• 1 cup basmati rice
• 1.5 cups water
• 2 tablespoon peanut oil
• 5 cloves garlic, minced
• 1/2 inch ginger, minced
• 1 teaspoon italian seasoning
• 2 green chillies, minced
• 1 onion, finely chopped
• 1 green capsicum, finely chopped
• 3 cups chopped cabbage
• 1/2 cup spring onion, chopped
• 1/4 cup coriander leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon sugar

1. Wash and soak the basmati rice in water for 20-30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 5 minutes.After 5 minutes release the pressure from the cooker using a fork or a spoon. Open the cooker and fluff up the rice. Set aside on a plate to cool.
2. Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes.
3. Add in the green chillies and Italian seasoning.
4. Add in the onions and saute for two minutes. Add in the capsicum.
5. Add in the cabbage. Saute for 5-7 minutes until the cabbage is 3/4th done.
6. Add in the chopped spring onion and coriander leaves. Add in the salt and the sugar. The little sugar will balance the taste. Fry briefly for 2 minutes.
7. Add in the cooled rice and mix well to combine. Cabbage fried rice is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins

Find it online : https://www.kannammacooks.com/cabbage-fried-rice-recipe/

Recipe for murungai keerai kuzhambu made with freshly ground masala paste. Excellent side dish for rice. Recipe with step by step pictures and video. அரைத்து வைத்த முருங்கை கீரை குழம்பு செய்வது எப்படி?

Drumstick leaves kuzhambu (kulambu) is a regular side dish for lunch in south Indian homes. Drumstick leaves is something we used to have at-least once a week. This was all before it became the “super food”. I have almost always been borderline anemic. So I try to have drumstick leaves as often as I can as its a power house of vitamins and minerals. This curry is so comforting along with the rice. Since drumstick leaves are a little bitter, I always add the salt at the end. It helps cut the bitterness a little. Here is how to do it.

Here is the video of Drumstick Leaves Kuzhambu

Drumstick leaves prep Murungai Ilai or moringa leaves needs a little prep work. Pull the leaves from the stem and set aside in a bowl. There might be small tiny stems still attached to the leaves and that is perfectly fine. Do not bother too much.

Almost always, the moringa leaves have a lot of sand and fine dust in them. Wash and soak the leaves in water for 10 minutes. Gently remove the leaves from the top. While cleaning any greens, leaves, do not strain. The sand and the fine debris gets settled in the bottom of the vessel after soaking. Gently remove the greens from the top making sure not to disturb the sediment at the bottom. We will be using about a cup of murungai leaves today for this recipe. Set aside.

Cook the dal Now we will cook the dal. cook half a cup of moong dal with 1.5 cups of water for 3 whistles. About 5 minutes on medium flame. Note: You can make this curry with toor dal also. It comes out nice. Its a good variation.

Remove from heat and set aside to cool. Let the pressure from the cooker settle naturally. We will be adding the cooked moong dal in the curry later.

Now we will make a masala paste Heat a teaspoon of oil in a pan and add in the coriander seeds, black pepper, red chillies, cumin seeds, fennel seeds and curry leaves.

Fry for a minute. The roasted spices gives a very nice aroma and flavour to the curry. Make sure that the flame of the stove is medium when roasting spices. Roasting on a high flame will burn the spices.

Add in the chopped garlic and small onions. If you do not have small onions (Indian Shallots), you can substitute regular onions.

Saute for 2-3 minutes till the onions are soft. No need to brown the onions. Getting the onions soft and translucent is good.

Add in the turmeric powder and fresh shredded coconut.

Saute for two minutes. Do not fry the coconut for long. Remove from heat and set aside to cool.

Grind all the sauteed spices with half a cup of water to a smooth paste. Make sure that the ground paste is really smooth.

Making the kuzhambu Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the cleaned drumstick leaves and saute for two to three minutes. I have used Indian sesame oil (gingely oil) for making the curry today.

Add in the ground paste to the pan. Add half a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Let it simmer for a minute.

Add in the cooked dal and another half a cup of water. Mix well.

Add in the salt and let the curry simmer for 5-7 minutes.

Murungai keerai kuzhambu is ready. Serve hot with rice.

For cooking dal

• 1/2 cup moong dal
• 1.5 cups water

For the masala paste

• 1 teaspoon Indian sesame oil / gingely oil
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon black pepper
• 2 red chillies
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1 sprig curry leaves
• 5 cloves garlic, chopped
• 10 small onions, chopped (shallots)
• 1/4 teaspoon turmeric powder
• 1/4 cup fresh shredded coconut
• 1/2 cup water

For the Kuzhambu

• 2 teaspoon Indian sesame oil / gingely oil
• 1/4 teaspoon mustard seeds
• 1 cup drumstick leaves (murungai keerai ilai)
• 1 cup water
• 1 teaspoon salt

1. Wash, clean and prep the drumstick leaves. Set aside.
2. Cook half a cup of moong dal with 1.5 cups of water for 3 whistles. About 5 minutes on medium flame. Remove from heat and set aside to cool. Let the pressure from the cooker settle naturally.
3. Heat a teaspoon of oil in a pan and add in the coriander seeds, black pepper, red chillies, cumin seeds, fennel seeds and curry leaves. Fry for a minute. Add in the chopped garlic and small onions. Saute for 2-3 minutes till the onions are soft. Add in the turmeric powder and fresh shredded coconut. Saute for two minutes. Remove from heat and set aside to cool. Grind all the sauteed spices with half a cup of water to a smooth paste.
4. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the cleaned drumstick leaves and saute for two to three minutes.
5. Add in the ground paste to the pan. Add half a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Let it simmer for a minute.
6. Add in the cooked dal and another half a cup of water.
7. Add in the salt and let the curry simmer for 5-7 minutes.
8. Murungai keerai kuzhambu is ready. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side
• Cuisine: Tamilnadu