Tamil Cooking Recipe

Kl;ilNfh]; rhjk;

rikay;: ftpjh

Cabbage Rice

Njitahd nghUl;fs;

Kl;ilNfh]; (nghbahf mupe;jJ) - 2 fg;
Ntf itj;j muprp rhjk; - 1 fg;
Njq;fha; JUty; - fhy; fg;
nghl;L fliy - fhy; fg;
cSj;jk; gUg;G - 1 Nlgps; ];G+d;
fliy gUg;G - 1 Nlgps; ];G+d;
gr;ir kpsfha; - 4
,Q;rp - rpwpa Jz;L
fLF - rpwpJ
fwpntg;gpiy - rpwpJ
cg;G - Njitahd msT
vz;iz - Njitahd msT

nra;Kiw

muprpia jz;zPu; nfhQ;rk; Fiwj;J Gytpw;F
nra;tJ Nghy; nra;J nfhs;sTk;.

Njq;fha; JUty; nghl;L fliy gr;ir kpsfha; ,Q;rp kw;Wk;
cg;G
midj;ijAk; jz;zPu; Nru;j;J miuj;J nfhs;sTk;.

gpd;du; fLF fliy gUg;G cSj;jk; gUg;G fwpNtg;gpiy
midj;ijAk; tWj;J
,jDld; Kl;ilNfhi]Ak; Nru;j;J rpwpJ Neuk; Ntf tplTk;.

,jDld; miuj;j kryhit Nru;j;J thrid ntsptUk; tiu
NkYk; rpwpJ Neuk; Ntf itf;fTk;.

,jDld; rhjj;ij Nru;j;J fpswp fwpNtg;gpiyahy; myq;fupf;fTk;.

Ingredients

CABBAGE FINELY CHOPPED - 2 CUPS
RICE COOKED - 1 CUP
COCONUT - 1/4 CUP
POTTU KADALAI - 1/4 CUP
URAD DHALL - 1 T.SPOON
CHANNA DHALL - 1 T.SPOON
GREEN CHILLIES - 4
GINGER - SMALL PIECE
MUSTARD - few
CURRY LEAVES - few
SALT - To taste
OIL - as needed

Cooking Method

1. COOK RICE WITH LESS WATER AS YOU WOULD COOK
FOR PULAV.

2. WET GRIND COCONUT, POTTU KADALAI, GREEN
CHILLES, GINGER AND SALT.

3. FRY MUSTARD, CHANNA DHALL, URAD DHALL, CURRY
LEAVES AND CABBAGE,AND LET IT COOK FOR A FEW
MINUTES.

4. ADD THE GROUND MASALA TO THE ABOVE AND KEEP
COOKING UNTIL THEFLAVOUR COMES OUT.

5. MIX EVERYTHING TOGETHER, AND GARNISH WITH
CURRY LEAVES.

cq;fs; rikay; Fwpg;Gfis ,q;Nf gjpT nra;aTk;

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