Friday, May 22, 2015

TINDORA RICE


NEEDED
Ivy gourd / tindora / kavakkai - 20 ( slit cut each tindora into 4 strips )
plain rice - 1 cup
lemon 1/2
salt
turmericpowder / haldi - 1/2 tsp
til oil/ sesame oil -1 or 2 tbsp
1 tsp oil, mustard , jeera, curry leaves - tempering
corriander - for garnishing

TO ROAST AND POWDER
1 tsp oil
red chilly - 6
channa dal  - 1 tbsp
urad dal - 1 tsp
corriander seeds - 1 tsp
black pepper - 1 tsp
white til - 1 tsp
grated coconut - 2 tbsp

in a pan add 1 tsp oil and roast the above said items, add coconut at last  .
allow it to cool and powder it.


METHOD;

  • Pressure cook rice in 1 1/2 cup water, (2 whistle)
  • cook the rice, then fluff it with little salt and little til oil . keep aside.

  • in a pan add oil and temper mustard , jeera , curry leaves.
  • add tindora , salt , haldi .
  • cook on medium flame till it gets slightly roasted.
  • add 1 cup water ,so that the tindora gets cooked well.
  • then add the powdered masala , cook till the oil seperates and thick .
  • add this to the cooked rice and mix well .
  • serve with onion raita and frymus  .




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