Cabbage SADHAM RECIPE
If you are looking for a quick beginner-friendly recipe this is perfect. This rice is a great choice whether it is a simple weekday meal travel food or lunch box/tiffin box recipe for kids’ school or office. The aroma of freshly prepared dal podi with healthy cabbage makes the rice so flavorful
Cabbage- tips to chop
Grated cabbage cooks faster and also gives perfect texture. Avoid using a chopper and fine grate as it might turn watery.
Can I skip green gram?
Yes, you can use any dal of your choice. To add protein I prefer using a mix of dal
Can I use frozen coconut?
Yes, I have used frozen coconut. Thaw the coconut first then saute
Is it spicy dal powder?
To make it a friendly spice I have used less red chilli. Adjust the chilli according to your taste.
Cool well then pulse
Always cool the roasted ingredients well then pulse. I would recommend pulsing as it gives the best texture. Avoid grinding and making fine powder
CAN I USE LEFTOVER RICE FOR cabbage podi sadam?
yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice from the fridge, make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate, drizzle sesame oil then use it.
FLUFFY RICE
If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off then add sesame oil. I generally add a few drops of sesame oil while cooking rice as it helps fluffy rice.
WHAT KIND OF RICE SHOULD I USE?
I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice or hand pound rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion
WHAT TASTES BEST WITH cabbage dal podi RICE?
Rice tastes best with tamarind-based kuzhambu, varuval variety, curd based kuzhambu, kootu variety, curd-based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda VARIETY RICE RECIPES IN TMF NO ONION NO GARLIC KALANDHA SADAM
Ingredients
podi
1/2 tablespoon coriander seeds 1 tablespoon chana dal 1/2 teaspoon urad dal 1 red chilli 1/2 teaspoon cumin seeds 1/2 tablespoon green moong dal 1/2 teaspoon sesame seeds 1+1/2 tablespoon coconut
Temper
1 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/2 tablespoon urad dal Curry leaves few 1 tablespoon chana dal 5 cashews 1+1/2 tablespoon roasted peanuts Asafoetida generous portion
muttaikose rice
1+1/2 cup cooked rice Required salt 1+1/2 cup shredded cabbage 1 teaspoon ghee
How to make cabbage rice step-by-step pictures
dal podi
Place a wide pan on the stove and turn on low- medium flame First add coriander seeds, chana dal, urad dal, cumin seeds, green moong dal, red chilli, and sesame seeds; mix well and roast till oil starts to change color
Furthermore, add coconut; mix well and roast till it turns aromatic. Also, dal turns golden brown and coconut moisture evaporates
Turn off the stove Remove the red chilli cap and break; quickly mix Transfer to the mixie jar and pulse a few times. Mix well in between. Avoid grinding
Temper
Add oil to a wide-bottomed pan
Turn on the stove on low- medium flame Furthermore, add mustard seeds, urad dal, chana dal, peanut, curry leaves, cashews, and peanuts; mix well and splutter
Add asafoetida and give a quick mix
Turn down to low flame
Cabbage Podi sadam
Add cabbage and turmeric powder; mix call and saute
Furthermore, add cooked rice and mix well
Add half of the ground podi; give a quick mix
Furthermore add the required salt, ghee, and remaining podi; mix well and cook for 1 minute
