Ingredients

rice—1 cup

Cabbage ( kosugedde//elekosu)—4 to 5 cups.

Onion—2 medium sized

Green chillies—3 to 4

Red chilli powder—1/2 teaspoon

Salt—to taste

Sugar—1 teaspoon

Lemon juice (nimbe rasa)—2 tablespoon

Ingredients for seasoning (oggarane)

Oil-4 to 5 tablespoon

Mustard seeds (sasive//rai)—1 teaspoon

jeera (jeerige//cumin seeds )—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Hing (asafoetida//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Turmeric powder (arisina//haldi)—1/2 teaspoon

Cook the rice ( 1 cup ) adding 2 to 2 1/2 cups of water in a pressure cooker for 3 whistles.

Once the pressure reduces open the lid and remove and keep it aside to cool.

Chop the cabbage into long strips and wash well in water.

Drain water completely.

Chop onion into long slices and slit green chillies.

Heat oil in a thick bottomed kadai or pan on medium flame.

Once’s hot enough add sasive,jeerige,hing,kadale belle and uddina belle.

When the sasive crackles and dhal turns brown,Add chopped onion and green chilli.

Sauté for few minutes then add cabbage chopped and mix well.

Sprinkle little water and cover with a lid and cook for a while.

Add turmeric powder and mix.

When the cabbage is cooked well ( do not over cook ,let it be little crunchy),add salt,sugar and red chilli powder.

Cook for few more minutes.

Add the cooked rice and lemon juice.

Mix well together gently.

Take care not to make rice mushy.

Delicious cabbage rice is ready to serve.

Serve with raita .