A New Delicious Indian Style Side Dish

I may have mentioned a time or two 😉 how much I love Indian food. Everything about the flavors just hit the spot, for me. Some time ago I made a recipe for Cauliflower in Indian Spices, but had yet to try making something with cabbage. I chanced to see a recipe in passing, a few days back, and looked at it more closely. I took the usual route of looking at other similar recipes before sitting down to compose something that fit my own criteria. 
 

Indian Cabbage and Rice

My husband and I had been in Denver over the recent holidays, and while there I went to Whole Foods Market. We have nothing at all like that near us, so when the opportunity strikes, I take it. While there I bought quite a few turmeric roots, fresh. I always put turmeric powder into my oatmeal in the morning, mainly for health benefits, and since returning with the fresh roots, I have been grating that into my oatmeal instead. So when I sat to compose a recipe for Indian Cabbage and Rice, my plan was that fresh turmeric would be an ingredient. Hurray! Another use for the fresh turmeric. I will be sad to see it gone, truly, because the flavor is so different when it is fresh!

Turmeric - Curcuma longa

Fresh Turmeric Root

Turmeric is a plant of the ginger family, and native to southwest India. It is used throughout south Asia in cooking for its pungency and color as well as for deep golden dyes. The part used is the root, in actuality a rhizome. The roots are lifted out and sold fresh or dried and ground. When fresh, the roots are a deep orange color and the favor is described as peppery, warm and bitter. Ground turmeric is most often found in areas where the plant will not grow, and it is easily found most anywhere. It is known for the deep, golden yellow color it gives, particularly to things like yellow mustard. It is also usually a significant ingredient in commercial yellow "curry powders."

When using turmeric, whether fresh or dried, care is needed when using it, as it will stain. The intense yellow color will stain hands, nails, cutting boards and anything else it comes in contact with. 

In cooking, the use of turmeric is an excellent way to brighten colors in a dish Adding a small bit to a food that is already yellow, such as egg salad, makes the color more appealing. Turmeric is an excellent addition to bean and lentil dishes as the flavors compliment these legumes. Indian lentil and dal recipes most often call for turmeric. 

Indian Cabbage and Rice

Turmeric is most often used in savory culinary applications, although it can be used in sweet applications. A tiny pinch in a bread, cake or cookie recipe will impart golden color without imparting much flavor.  

Back to My Cabbage and Rice

I love rice, and I love cabbage. I love Indian spices. I figured this whole dish would be a match made in heaven. Speaking for myself, I just couldn't get enough of this dish last evening. I kept sneaking bites while waiting for the pork chops to finish cooking. I snuck more bites after dinner while cleaning up after the meal. While the flavors didn't jump out and scream at you, they were certainly a lovely mixture. If you look closely at the photos, you can just pick out the little bits of bright orange turmeric in the dish. Of course, dried turmeric can be used instead, and once my precious fresh roots are gone, I will make this dish again with dried turmeric powder.

Indian Cabbage and Rice

Indian Cabbage and Rice

Makes 6 or more servings

RICE:
1 cup basmati rice
2 cups water
1 teaspoon salt
1 tablespoon butter or ghee

WHOLE MASALA:
2 whole green cardamom pods
2 whole cloves
1-inch true cinnamon, broken
1 teaspoon crushed coriander seeds
1 teaspoon brown mustard seeds
½ teaspoon cumin seeds
1 "tej patta" or "tamal patra" leaf, optional
1 pinch asafoetida, optional

CABBAGE:
2 tablespoons oil or ghee

1 medium onion, finely chopped
1-inch fresh ginger root, minced
2 - 4 cloves garlic, minced
1 - 2 jalapeno chilies, minced
1-inch fresh turmeric root, grated, OR use ground, below: 
½ small cabbage, shredded (about 5 cups)

1 teaspoon Garam Masala
½ teaspoon ground turmeric, if no fresh is available
2 - 3 teaspoons vinegar
½ cup chopped cilantro

Set the rice ingredients into a medium saucepan, bring to boil and reduce to a strong simmer. Cover with a lid and time for 15 minutes. Rice should be cooked through and no more liquid visible. Set aside once cooked.

In a large skillet, heat the oil or ghee. Add in all the Whole Masala ingredients and swirl the pan until the spices begin to crackle and sputter. Add in the onion, reduce heat and cook, stirring often, until the onion is translucent. Add in the ginger, garlic, chilies and turmeric root, if available. Cook and stir until the mixture is very fragrant, about 3 minutes. Add the cabbage and stir well, mixing and tossing often while the cabbage cooks, about 10 minutes, or until it is as tender as desired. Once cooked, stir in the remaining 4 ingredients and stir well. 

Add in the cooked rice and stir well to completely combine and serve immediately. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Curry Leaf is Great in Indian Cuisine

Ah, Curry Leaves. I do miss them. In Florida I had a plant that grew beautifully, giving me the ability to run out and pick them as needed. I just love the flavors and aromas imparted when using them in a dish. The first time I saw this plant I had no idea what it was. When living in Louisiana, we had Indian acquaintances, and Priti had a plant in her yard. It was not until much later that I found out what it was and got a plant of my own. I was so glad I did, as I used it very often. Once I learned the flavor, I added it to many of my Indian meals.

Curry Leaves - Murraya koenigii

The plant easily self-sows, and I soon had a second plant growing alongside the first. I figured it could be my backup, in case something happened to one. At the time I owned the plant, I had no idea that the seeds were also edible, and never even took photos of them, though they were abundant.

Not to be confused with the European Curry Plant, Helichrysum italicum, Curry Leaves come from the Curry plant, Murraya koenigii. It is a tender, evergreen shrub reaching up to 20 feet tall in its native southwest Asian habitat. It grows in the foothills of the Himalayas, southern India and Sri Lanka, and is cultivated in many Indian gardens. The leaves are a mid green in color and grow about 16 to 20 on each small stalk. The small, star shaped white flowers grow in clusters in summer, followed by edible, peppery tasting black berries. It is best to use the leaves fresh as they have little flavor once dried. A handful of dried leaves are needed to take the place of just a few, if fresh.

Closeup of Flower of the Curry Leaf Plant

The leaves have the flavor of a curry dish, and lend this flavor where used, along with a slight citrus-like scent. The whole leaf stalk may be added to a dish and removed later. The leaves may be fried quickly at the beginning of cooking to release flavor into the oil being used. Curry leaves are an ingredient in Madras curry powder, and are often used in dishes with brown mustard seeds and dried red chiles. This Indian dish using curry leaves is one of my favorites, though the photo is not my own:

Fragrant Lemon Rice

Serves 6 - 8

Fragrant Lemon Rice

6 cups cooked basmati rice (2 cups raw makes
6 cups cooked)
2 tablespoons vegetable oil
½ teaspoon brown mustard seeds
½ cup raw peanuts or cashews
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon fresh garlic, peeled and chopped
1 teaspoon sugar
½ teaspoon ground turmeric
20 - 30 curry leaves (2 - 3 sprigs)
2 teaspoons salt
3 tablespoons lemon juice
½ cup water, if needed

If rice has just been made, cool completely first, stirring often. Put in refrigerator and stir occasionally until cool.

Mix together the ginger, garlic, sugar, turmeric, curry leaves, salt and lemon juice. Set aside.

In large frying pan, over medium-high heat, warm the oil. Add the mustard seeds, saute until they turn grey and start sputtering, about 30 seconds. Make sure not to burn. WARNING: Mustard seeds can sputter out of the pan very easily!

Add the peanuts or cashews and saute until light brown, about two minutes. Add the spice mixture and saute for an additional two minutes. Add the rice and mix well with the spices, mustard seeds and peanuts. Continue stirring until everything has been mixed together and the rice is heated through. This dish is best served hot or at room temperature.

Closeup of Curry Leaves

This Fragrant Lemon Rice recipe is easily made with leftover white rice, and also makes a good Indian breakfast meal. While the Curry leaves really add wonderful flavor to this dish, the dish can easily be made without them. The leaves, with their slightly resinous and citrus-like flavors enhance the lemon flavors, but are by no means completely necessary to make this lovely and fragrant dish. If you have access to curry leaves though, you must give them a try.

Growing this plant is very rewarding

Curry Leaves

Grow this plant as a small shrub outdoors in temperate climates, or in a container to bring indoors. This is a great way to keep curry leaves available for all your Indian and Asian cooking. The small tree has elegant foliage and a unique aroma. Botanically it is so closely related to citrus that it can serve as a rootstock for grafting lemon trees. The plant needs moist, rich soil and full sun to part shade and a temperate climate. It can be grown from seed or cuttings in summer. Plants grown in cool areas or under too much cover tend to attract aphids, scale and red spider mites, so keep the plant in sun. The curry tree will be far smaller, if grown in a container. If you are so fortunate as to find this plant, do try growing it. The rewards of having this marvelous flavor at hand are great.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.