Category Archives: Mixed Rice

Thulasi Sadam (Basil Rice)


Chopped basil leaves (Thulasi) – 1/2 cup
Boiled rice – 1 cup
Chopped onion – 1
Chopped green chillies – 2
Coriander leaves (Kothamalii) – little

To Season

Oil – 1 teaspoon
Mustard seeds – 1/2 to 1 teaspoon
Channa dal (Kadalai paruppu) – 1 teaspoon
Urad dal (Ulutham paruppu) – 1 teaspoon
Curry leaves (Karuvepillai) – 2 sprigs


1. In a non-stick pan, heat oil. Let the mustard seeds splutter. Add curry leaves, urad dal and channa dal. When both the dals turn light brown, add the chopped onion and chopped green chillies. Fry until onions become transparent.


2.  Now, add basil leaves and salt. Cook for 5 minutes. Add boiled rice and coriander leaves. Mix well.

  • Cool the boiled rice down before adding it to the stove.

Now, Basil rice (Thulasi Sadam) is ready!



Poriyal & Varuval

Bisi Bele Bath/Sambar Rice


Raw rice – 2 cups

Toor dal (Thuvaram paruppu) – 1/2 cup

Vegetables – carrot,potato,cabbage,peas,drumstick etc. (You can add any vegetable)

Chopped big onion – 1 cup

Chopped tomatoes – 4 nos.

Tamarind – 1 lemon size (need 2 cups of tamarind paste)

Turmeric powder (Manjal tool) – 1/2 to 1 teaspoon

Oil – 3 tablespoons

Salt – as desired

Mustard seeds (Kadugu) – 1 teaspoon

Urad dal (Ulutham paruppu) – 1 teaspoon

Curry leaves (Karuvepillai) – little

Coriander leaves (Kothamalli) – little

Ghee – 1 teaspoon

Fry and Grind 

Red chillies – 6 to 8 nos.

Coriander seeds (Kothamalli vidhai) – 1 tablespoon

Channa dal (Kadalai paruppu) – 1 tablespoon

Coconut gratings – 1 tablespoon

Fenugreek seeds (Vendhayam) – 1 teaspoon

Asafoetida (Perungayam) – little

Cumin seeds (Jeeragam) – 1 teaspoon

Poppy seeds (Kasa kasa) – 1 tablespoon

Cloves – 2 nos.

Urad dal (Ulutham paruppu) – 1 tablespoon

Oil – 1 teaspoon


1. Fry the ingredients listed under “Fry and Grind” with 1 teaspoon of oil. When ingredients turn light brown, switch off the stove.

2. Let the fried ingredients come to a room temperature then grind the ingredients coarsely without adding water.


3. In a cooker, add raw rice, toor dal, 6 cups of water, salt, and turmeric powder. Cook till the rice and dal are done.

  • Amount of water to cook both the dal and rice depends on the quality of the rice and dal. Make sure you add atleast  6 cups of water (4 cups for rice and 2 cups for dal).


4. Heat oil in a wide bottomed pan. Add mustard seeds and let it splutter. Then add urad dal followed by onions. Fry onions till they turn transparent.


5. Add the vegetables and saute for few minutes until they become little tender. Once vegetables become little soft, add tomatoes and salt and fry for few minutes.


6. Add tamarind paste (2 cups) and boil for few minutes. Then, add curry leaves and the ground paste.

  • Make sure you add tamarind paste only after the vegetables are cooked.


7. Add the boiled tamarind mixture to the dal and rice mixture present in the cooker. Mix well and then add 1 teaspoon Ghee to the Bisi Bele Bath and mix well once again.


Now, Bisi Bele Bath is ready!

Serve. Poriyal & Varuval

Capsicum Rice | Bell Pepper Rice | Kudai Milagai Sadham

Bell Pepper Rice
After my wedding, when I did not know much about cooking, I learned this recipe from Chef. Mallika Badrinath’s book. Whenever I have guests at home, I make this recipe. It comes out well every time. I feel this recipe is quite simple to make and if you have the ground masala at hand, then your work is even more easier. When my mother-in-law came to stay with us, I made this rice for her. She fell in love with the capsicum rice. She asked me to make this rice many times and loved the rice every time I made it for her. I made Capsicum Rice last Tuesday and had it with Raita. My mother-in-law does not like to eat out in restaurants so when we went to Washington D.C from Pittsburgh, we packed this rice for the trip.  The rice stayed fresh and tasted good even after 6 to 7 hours. Whenever I make Capsicum Rice, I will think of the nice memories of the Washington D.C trip we had. Usually, I’ll make this recipe with green capsicum but this time, I made with yellow and green capsicum. If you want your rice to be colorful, then you can use green, yellow and red capsicum. Now let’s go for the recipe…

Bell Pepper Rice

Preparation Time.
10 minutes
Cooking Time. 15 minutes
Recipe Cuisine. South Indian
Recipe Category. Lunch
Recipe Reference. Chef Mallika Badrinath
Serves. 2

Bell Pepper Rice


Raw Rice – 1 cup (200gm)
Capsicum – 5 to 7 nos.
Grated Coconut – 1.5 tablespoon
Turmeric Powder – 1/4 teaspoon
Lime Juice – 1 teaspoon (Optional)
Coriander Leaves – 2 sprig (Optional)
Oil – 3 tablespoon

To Season

Mustard Seeds – 1/2 teaspoon
Urad Dal – 1 teaspoon
Bengal Gram – 1 teaspoon
Red Chillies – 2 nos.
Curry Leaves – 1 sprig
Cashew Nuts – 8 nos. (Optional)
Roasted Ground Nuts – 1 tablespoon

To Make Ground Masala

Red Chillies – 6 nos. (Reduce it if you want it less spicy)
Cinnamon – 1 inch (Optional)
Coriander Seeds – 2 teaspoon
Cumin Seeds – 1/2 teaspoon
Urad Dal – 1.5 teaspoon
Gram Dal – 1.5 teaspoon
Ghee or Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Bell Pepper Rice


1. Wash the rice and cook the rice in an open vessel by adding 2 cups of water. Then spread the rice in a large plate and cool it down. Once the rice cools down, add a teaspoon of Ghee or oil to it. You can also pressure cook the rice.

Bell Pepper Rice

2.  To make the masala powder, heat a teaspoon of Ghee or oil in low-medium flame. Then add cinnamon, red chillies, urad dal, bengal gram, cumin seeds and coriander seeds. Fry until they become golden brown, and then let them cool down.

Bell Pepper Rice

3. Once the spices cool down, grind them to a fine powder without adding water. Keep the masala powder aside. Now in a wide-bottomed pan, heat 3 tablespoon of oil. Then add mustard seeds and let it splutter. Now add urad dal, gram dal, red chillies, and curry leaves in an order.

Bell Pepper Rice

4. Add cashew nuts and roasted ground nuts followed by chopped capsicum. Saute it well.

Bell Pepper Rice

5. Lower the flame and add grated coconut. Mix well and then add turmeric powder and salt. Now add the boiled rice and stir well.

Bell Pepper Rice

6. Add lemon juice and masala powder. Combine well. Garnish with coriander leaves.

Bell Pepper Rice

Now, Capsicum Rice is ready! Serve it with Raita.

You can serve the Capsicum Rice with the following recipes:

Peerkankai Thoel Thogayal, Apple and Grapes Raita.

Bell Pepper Rice



1. If you have only 3 to 4 capsicum at home still you could do this recipe. I prefer chopped capsicum instead of sliced ones especially when it comes to rice.

2. You can add raw ground nuts instead of roasted ones. Roasted ground nuts give a good flavor while eating.

3. You can make the masala powder ahead and refrigerate it for 2 days. When you are in a hurry, you can make this rice right away.

Bell Pepper Rice


Cucumber Rice (Vellarikai Sadam)

A mild, tasty, soothing, and refreshing rice. Best for a lunchbox!
I had two cucumbers and left over rice. What more should I think of? I made this Cucumber Rice. Everytime, I make this rice, it turns out to be yummy.
I also shared this recipe with my relative and friend. They also tried at home and said that their family just love it. Their kids requested them to make this rice at least twice a week.
Groundnuts and cashew nuts enhance the taste of this cucumber rice. It is one of the best dishes when you prefer to pack something for lunch.
Boiled rice – 1 cup

Grated large cucumber – 1 no.

Chopped green chillies/red chillies – 3 nos.

Finely minced ginger – 2 teaspoons

Lemon juice – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Hing/asafoetida – 1/2 teaspoon

Curry leaves – 6 nos.

Coriander leaves – 1/2 cup

Mustard seeds – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Fried cashews – 7 nos. (optional)

Fried ground nuts – 10 nos. (optional)

Ghee – 1 teaspoon (Use only ghee)

Salt – as desired


1. In a pan, heat ghee. Add mustard seeds and when it splutters, add urad dal followed by chopped ginger and curry leaves.

2. When urad dal turns golden brown, add green chillies, asafoetida, turmeric powder, grated cucumber and salt in an order.

3. Fry fhe cucumber for five minutes and switch off the stove.

4. Now, add the boiled rice, lemon juice, cashews, ground nuts, and coriander leaves and mix well.

Now, Cucumber Rice is ready!!!

Serve: Pickle, Thuvaiyal, Chutney and Poriyal & Varuval

Keerai Rice | Greens Rice | Keerai Sadam Recipe


Rice – 1 cup
Greens – 3 cups (add any greens – I have used spinach)
Chopped onion – 2 nos.
Roasted gram(Pottukadalai) – 1/4 cup
Finely grated coconut – 1/4 cup
Peppercorns (milagu) – 8 nos. (You can also use pepper powder)
Ginger garlic paste – 1 teaspoon
Red chillies – 2 to 3 nos. (if you like the rice to be spicy, add more red chillies)
Asafoetida (perungayam) – a pinch
Cashew nuts – 10 nos.
Cinnamon (pattai) – 1 no.
Bay leaf (brinji) – 1 no.
Clove (lavangam) – 1 no.
Cardamom – 1 no.
Lemon – 1 no.
Salt – as desired
Ghee – 1 tablespoon



1. Heat Ghee in the pressure cooker. Add cinnamon, bay leaf, clove and cardamom (I have powdered the spices). Add chopped onions and fry until they turn transparent. Now add cashew nuts and red chillies.


  • You can also add both Ghee and oil. In this case, add 2 tsp of Ghee and 2 tsp of oil.
  • You can replace red chillies by green chillies.


2. Once cashew nuts turn golden in color, add roasted gram (pottukadalai). Fry for 4 to 5 minutes. Add greens and ginger garlic paste. Fry well until the raw smell of ginger garlic paste goes off.


3. Add rice and fry for 2 minutes. Then add finely grated coconut and peppercorns.

4. Extract juice from a lemon and add it now. Stir well once.


5. Add 2 cups of water and salt. Cook for 3 to 4 minutes. Put weight and wait till you hear three whistles. Wait for some time and once the pressure comes down, open the cooker.


Now, Keerai Sadam is ready.

Serve. Raita and Papad.


Kovakkai Rice|Tindora Rice


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.


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

Raw Mango Rice | Mango Rice Recipe | Manga Sadham

Mango Rice Recipe

Mangoes are my favorite food. I don’t mind eating it all the time during my childhood days. My mom would give me only a mango a day because I would get prickly heat or boils. When I go to my cousins house, I would eat mangoes throughout the day and have those boils all over my face and body. Then slowly as I grew older, the boils eventually got away from me.

The month of May would only make me think about mangoes. After I moved to USA, I try making lot of recipes using Mango. Some of my favorites are Mango Rice, Mango Sambar and Mango Pachadi (With Sugar). I can never say NO to these three dishes. Gj’s favorite is Mango Pachadi (With Sugar). Whenever I have just a Mango left, then I make this Mango Rice. I like the Mango Rice with Thogayal and also with some spicy sidedishes. I add peanuts or cashews depending on my mood. So here is the recipe for this yummy Mango Rice.

Mango Rice Recipe
Preparation Time. Less than 10 minutes
Cooking Time. Less than half an hour
Recipe Category. Indian
Recipe Cuisine. Main Course
Serves. 2

Mango Rice Recipe

Raw Mango – 1 no. (Preferably Kili Mooku Manga (Parrot Peak Mango))
Rice – 2 cups
Green Chillies – 3 nos.
Salt – as desired

To Season

Mustard Seeds – 1/2 teaspoon
Bengal Gram – 1 tablespoon
Peanuts – 1.5 tablespoons
Curry Leaves – 1 sprig
Asafoetida (perungayam) – 1/4 teaspoon
Grated ginger – 1 teaspoon
Gingelly Oil – 1 tablespoon


1. Wash the rice and cook the rice in an open vessel by adding 2 cups of water. Then spread the rice in a large plate and cool it down. You can also pressure cook the rice.

Mango Rice Recipe

2.Peel off the mango’s skin, and grate it in the small holes of the grater. Then collect the grated mango and keep it aside.

Mango Rice Recipe

3. Heat gingelly oil in a wide-bottomed pan and add mustard seeds. When mustard seeds splutter, add bengal gram and peanuts. Now add grated ginger, curry leaves and asafetida. Now lower the flame and sauté the peanuts until they are little crunchy/roasted.

Mango Rice Recipe

4. Once the peanuts are crunchy enough, add the grated mangoes and turmeric powder. Stir well and then add green chillies and salt. Saute for 3 to 4 minutes until it is dry.

Mango Rice Recipe

5. When mangoes shrink in size and looks shiny as you see in the first picture below, switch off. Now, add the boiled rice and mix well.

Mango Rice Recipe

Raw Mango Rice is ready! Serve with Papad or Chips.

Mango Rice Recipe


  • Stir well until the moisture leaves the grated mango.
  • You can roast the peanuts separately and add it at the end while adding the boiled rice.
  • You can also add cashews nuts instead of peanuts.
  • You can use left-over rice for this recipe.

Mango Rice Recipe