Ingredients:

• 1/2 kg – Cabbage (chopped)
• 1 – Potato (diced)
• 1/4 cup – peas
• 2 – Red Chillies
• 1 sprig – Curry leaves
• 2 cups – Rice
• Marble sized Jaggery
• Marble sized Tamarind
• 1/2 tsp – Mustard Seeds
• Salt to taste
• To be fried and ground into a paste:
• 2 tsp – Coriander seeds
• 1 tsp – Jeera
• 1/2 tsp – shahijeera
• 4 to 5 – Cloves
• 1- Cinnamon stick
• 5 – peppercorns
• 1 piece – Nutmeg
• 3 – Red Chillies
• 1/2 cup – Coconut (fried)

Method:

1. Grind the fried ingredients along with jaggery and tamarind into a fine paste.
2. Heat oil in a kadai, add mustard, red chillies and curry leaves.
3. When they splutter, add the diced potatoes and fry for 2 mins.
4. Add cabbage and peas and fry for sometime.
5. Add the ground masala, rice and salt. Fry for 2 mins.
6. Add hot water and cook till done.
7. Serve hot with onion raita.

Recipe courtesy of Jyothi