Basmati rice - 1 cup
Cabbage - 1 cup (shreded)
Ginger garlic paste - 1 tbs
Onion - 1 (Chopped)(medium size)
Green chillies - 2 (slitted)
Pattai -2 nos
Lavangam - 2 nos
Cardamom - 2 nos
Brinji leaf - 2 nos
Coconut milk - 2 cups
Ghee - 2 tbs
Mint leaves - a handfull
Coriander leaves - a handfull
Green peas - 2 tbs(boiled) (optional)
Thick curd - 2 tbs
Salt - to taste
Wash and soak the rice in the coconut milk 10 minutes before.
Clean and Chopped the onion , cabbage, green chillies, mint and coriander leaves.
Grind pattai , lavangam, cardamom into a coarse powder.
Boiled and drained the green peas.
Heat 1 tbs ghee In a cooker add onion , saute till it comes pink in colour ,
add ginger garlic paste , mint and coriander leaves , ground powder,
brinji leaves and slitted green chillies.
And then add the shreded cabbage and the boiled peas.
At this time add curd and adjust salt and allow the mixture to cook till the oil leaves.
Now add the rice with coconut milk and allow for 2 whistles at medium flame.
After air releases open the lid and add the remaining ghee and
fresh mint coriander leaves and close it for another 5 minutes.
Serve hot with onion or carrot or cucumber pachadi.