Readers of my blog would have known by now that I am an avid fan of making and eating mixed rices. I just love them and its generally easy to make and of course pack it for lunch box too. SO when I chose kovakkai as the star ingredient for this week I had decided to include a rice recipe for sure.
I saw a rice recipe in Rak's kitchen and immediately grabbed the recipe. Radhika had actually made this with kodo millet but I planned to make it with rice. This rice is very similar to vaangi bath. Try out this flavorful rice.
Ingredients:
Ivy gourd (Kovakkai/ Tindora) - 15
Rice - 1 cup
Lemon juice - 2 tsp
Coriander leaves, chopped - 2 tblsp
Sesame oil - 2 tblsp
Salt - As needed
To roast and powder
Oil - 1 tsp
Red chillies - 6
Channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
Black Pepper - 1 tsp
Sesame seeds - 1 tsp
Grated coconut - 2 tblsp
To temper
Oil - 2 tsp
Mustard - 1 tsp
Jeera - 2 tsp
Curry leaves - 1 sprig
Method:
- Pressure cook rice with 1 & 3/4 cups of water. I used Sona masoori raw rice. Add salt and sesame oil while cooking.
- Heat a kadai with oil and first roast the items given under ‘To roast & powder’. Add coconut at last after all the other ingredients gets roasted.
- Cool down and powder it.
- Slit cut each tindora into 4 strips. Temper the items given under ‘To temper’ table. Add tindora, little salt, turmeric and fry in low flame for 5 minutes or until it starts turning golden here and there.
- Add 1/2 a cup of water and let the tindora get cooked.
- Add the masala powder and cook in medium flame until oil separates.
- Squeeze the lemon juice and add chopped coriander leaves.
- Add the cooked rice and mix well.
Just serve with fryums, it tastes great. Or with nice and cool raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68