Kovakkai Rice|Tindora Rice


Ingredients

Tindora (kovakkai) – 12 to 15 nos (cut into round slices)

Boiled rice – 1.5 cups

Chopped onion – 1 no.

Green chillies – 2 nos.

Curry leaves (karuvepillai) – 1 sprig

Turmeric powder (manjal thool) – 1/2 teaspoon

Chilli powder (milaga thool) – 1 teaspoon

Lemon juice – 1 teaspoon

Salt – as desired

Oil – 1 teaspoon

To Fry and Grind

Oil – 1 teaspoon

Mustard seeds (kadugu) – 1 teaspoon

Urad dal (ulutham paruppu) – 1 teaspoon

Bengal gram (kadalai paruppu) – 1 teaspoon

Sesame/til seeds (ellu) – 1 teaspoon

Asafoetida – 1/4 teaspoon

Red chillies – 3 nos. (as desired)

 

To Season

Oil – 2 teaspoons

Mustard seeds (kadugu) – 1/2 teaspoon

Urad dal (ulutham paruppu) – 1/2 teaspoon

Bengal gram (kadalai paruppu) – 1/2 teaspoon

Peanuts – 15 nos.

Cashew nuts – 10 nos.


Preparation

1. In a small pan, heat 1 teaspoon of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 teaspoon of bengal gram, asafoetida, red chillies, and sesame seeds. When dals turn golden brown, remove from fire and cool it down. Grind it to a coarse powder.

 

2. In a wide-bottomed pan, heat 2 teaspoons of oil. Add 1/2 teaspoon of mustard seeds and when it starts spluttering, add 1/2 teaspoon of urad dal and 1/2 teaspoon of bengal gram. When dals turn golden brown, add peanuts, cashew nuts, and chopped onions.

 

3. Add green chillies and curry leaves. When onions turn light brown, add sliced kovakkai and turmeric powder. Stir well.
4. Now add chilli powder (optional) and salt. Fry for 4 to 5 minutes until kovakkai becomes soft. Then, add the ground coarse powder. Stir well for 3 to 4 minutes.

5. Add boiled rice and lemon juice. Sprinkle a teaspoon of oil and mix once.

Now Kovakkai Rice is ready!

Serve: Pickle, Thuvaiyal, Chutney and Poriyal & Varuval

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