This post is surely making me nostalgic - as Mahalakshmi Aunty (the neighbour) used to make this and send over a generous portion of the dish over to our house. In fact, we didn't live as neighbours, it was more like two families living in adjacent houses. Aunty's daughter R virtually grew up in our house, and her brother and myself were classmates..
So many memories to ponder, but first the dish 🙂
Hope you are enjoying the series this week of "Flavours of India" with Arisi Upma posted yesterday.
Nalagri Bhath is predominantly made by the Hebbar Iyengar community - a subject of tamilians living in Karnataka. This is similar to the sambhar powder and the vangibhath spice mix, but with little twists on the way. I shall post a detailed recipe of making this spice powder soon, but till then enjoy the recipe. This Nalagri powder is used to make Sambhar and also to spice up most rice dishes dotted with vegetables similar to Vangibhath.
Other vegetables that can be in place of cabbage (or along with cabbage) are potato, peas, french Beans, methi leaves (fresh fenugreek leaves), capsicum (bell pepper), brinjal.
Lets get to the recipe now...
Prep time : 10 mins, cook time : 10 mins; serves : 2
Kos Nalagri Bhaath (Kos = cabbage, Nalagri -spice powder; Bhaath = rice)
Vegan . Satvik and Gluten Free dish | Main course / dinner Ideas.
Course : Main course ; cuisine : Hebbar Iyengar (Karnataka based)
Ingredients:
- Cooked & fluffed up Rice - 1 cup
- Nalagiri powder - 3 teaspoon (heaped)
- Salt - to taste
- Cabbage (finely shredded) - 1 cup
- steamed Peas - a handful (optional)
- Oil - 2 TBSP
- Tempering : Mustard seeds, urad dal, cashews (few), curry leaves
- Turmeric - ¼ tsp
- Grated dry copra (Kobbari) - 1 tablespoon (optional, but recommended)
Method:
- Cook one cup of rice till done. fluff it in a large plate and keep aside.
- In a pan, heat oil. Add tempering, once dal turns brown, add the cabbage. saute well. Add turmeric and salt and sprinkle little water, cook and cover.
- Once cabbage is crispy yet cooked (let it not become mushy), add the peas, the NaLagri Powder, and mix well. Let this come to room temperature.
- Now add the grated dry copra, rice. Mix gently without breaking the rice grains.
- Serve immediately as is or with a bowl of yoghurt or some pickle (Its quite spicy so goes well on its own).
- Makes an excellent lunch box option.
Srivalli says
Wow now that's some dish yaar...nice reading about the cuisine and things that go into it. This cabbage rice sounds good to pack for lunch. Nice intro for me..
Shobha says
Delicious pulao. waiting for the nalagiri powder recipe.
Sandhiya says
This cabbage rice sounds interesting and i never heard about the spice powder nalagiri,it's totally new to me..
Pavani says
That's a delicious looking vegetable rice Kalyani.
Chef Mireille says
love the vibrant bright color - must taste awesome!
Harini R says
I am sure the Nalagiri powder is as flavorful as vangibath powder. Very interesting recipe.
Priya Suresh says
Wow, can smell the flavor of this bhaath rite from my lappy screen, waiting eagerly for the Nalagiri powder.
Gayathri Kumar says
I haven't heard about this rice, but it looks amazing. Loving the recipes in your Flavours of India series..
Rajani S says
Its wonderful that this is a recipe that brings out some nice memories too. They are the best kind - food with stories 🙂
vaishali sabnani says
The rice recipe from your neighbor sounds interesting , one definitely gets nostalgic remembering old friends and neighbors .
Sandhya Ramakrishnan says
That is such a new name of the dish! I have never heard of it and love the recipe. I love recipes from our past to bring back lovely memories 🙂
preeti garg says
love the bright color, looks yum
Priya Srinivasan - I Camp in My Kitchen says
Wow kalyani, now i waiting for your nalagiri spice powder yaar! looks yum!
Shasa says
Excellent!