Monday, March 4, 2013

Dill Leaves and Cabbage Rice

Cooked Rice - 2 cups, basmati or long grain
Dill Leaves - 2 cups, washed and chopped
Cabbage - 1 cup, shredded
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Urad Dal - 2 tsp
Grated Ginger - 2 tsp
Turmeric Powder - 1/2 tsp
MTR Vangibhath Powder - 2 TBSP
Asafoetida - 1/2 tsp
Curry Leaves - few
Salt - to taste
Oil- 2 TBSP
Ghee - 1 TBSP

  1. Heat oil in a skillet.  Add mustard seeds and cumin seeds.  Let it splutter.
  2. Add urad dal and fry until golden brown.
  3. Add the shredded cabbage and mix well.
  4. Add the grated ginger, turmeric powder, curry leaves and asafoetida.  Mix well, cover and cook until the cabbage is half cooked.
  5. Add the chopped dill leaves, MTR vangibhath powder and salt.  Cook for 7 to 8 minutes or until the leaves and cabbage are fully cooked.  Turn off the flame.
  6. Add the cooked rice and 1TBSP ghee.  Mix thoroughly.
  7. Serve hot with raita.

Thinly sliced onions can be added in place of cabbage.
Add chickpeas (cooked chana) or kidney beans for some protein.


  1. I will try this and I'm going to add piece of chicken.

  2. Yummy and delightful rice palate.

    today's post:

  3. Dill,love the flavour of this leaves, loving this combo in rice, delicious.

  4. Healthy and delicious combination.. love it !!

  5. There is a award waiting for you in my blog.. Grab it..

  6. This is quite a unique combination! Never thought of using cabbage and dill with rice... The dish looks scrumptious!

  7. It came out well but I think I added too much turmeric. So it gave a little bit off putting taste. But of course that is my fault. Other than that I am totally happy with the recipe.


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