Ingredients:
Basmati Rice - 1 cup
Kovakkai (Tindli) - 200 gms
Turmeric powder - 1 tea spoon
Ghee - 2 - 3 table spoons
Curry leaves - a few leaves
Asafoitida - 1/2 tea spoon
Mustard seeds - 1 table spoon
Black gram dal - 1 table spoon
Bengal gram dal - 1 table spoon
Salt to taste
For Masala
Coriander seeds - 1 table spoon
Ground nuts - 1 table spoon
Bengal gram dal - 1 tea spoon
Black gram dal - 1 tea spoon
Red chillies - 3 - 4 nos
Pepper - 1/4 tea spoon
Clover - 4 nos
Cinnamon stick - 1 inch long finely broken
Gingly (Til) - 1 table spoon
Khus khus - 1 table spoon
Grated coconut - 2 table spoons
1. Heat 1/2 table spoon, add the masala ingredients except coconut and stir fry till the dals turn golden brown.
2. Now add the coconut and fry till that dries up.
3. Allow it to cool and dry grind it into coarse powder.
Now the Rice preparation:
1. Wash and soak rice in 1 1/2 cups of water for 20 mins.
2. Drain the water from the rice and keep it aside.
3. Heat 1 table spoon of ghee in a kadai and rice to it and fry till the rice changes colour.
4. Now add the drained water and 1/2 tea spoon of salt and cook till the rice is done.
5. Wash and cut the kovakkais into small pieces.
6. Heat 2 table spoons of ghee in a kadai, add mustard seeds, black gram dal and bengal gram dal.
7. As soon as the mustard crackles and dals turn golden brown, add the cut vegetable, salt, turmeric powder, asafoitida and chopped curry leaves.
8. Stir well and cover with a lid and low flame.
9. Keep stirring inbetween and cook till kovakkai is done.
10.Once the vegetable turns soft add the cooked rice and ground powder and mix well.
11.Kovakkai rice ready. Serve hot with curd and papad.
Kovakkai (Tindli) - 200 gms
Turmeric powder - 1 tea spoon
Ghee - 2 - 3 table spoons
Curry leaves - a few leaves
Asafoitida - 1/2 tea spoon
Mustard seeds - 1 table spoon
Black gram dal - 1 table spoon
Bengal gram dal - 1 table spoon
Salt to taste
For Masala
Coriander seeds - 1 table spoon
Ground nuts - 1 table spoon
Bengal gram dal - 1 tea spoon
Black gram dal - 1 tea spoon
Red chillies - 3 - 4 nos
Pepper - 1/4 tea spoon
Clover - 4 nos
Cinnamon stick - 1 inch long finely broken
Gingly (Til) - 1 table spoon
Khus khus - 1 table spoon
Grated coconut - 2 table spoons
1. Heat 1/2 table spoon, add the masala ingredients except coconut and stir fry till the dals turn golden brown.
2. Now add the coconut and fry till that dries up.
3. Allow it to cool and dry grind it into coarse powder.
Now the Rice preparation:
1. Wash and soak rice in 1 1/2 cups of water for 20 mins.
2. Drain the water from the rice and keep it aside.
3. Heat 1 table spoon of ghee in a kadai and rice to it and fry till the rice changes colour.
4. Now add the drained water and 1/2 tea spoon of salt and cook till the rice is done.
5. Wash and cut the kovakkais into small pieces.
6. Heat 2 table spoons of ghee in a kadai, add mustard seeds, black gram dal and bengal gram dal.
7. As soon as the mustard crackles and dals turn golden brown, add the cut vegetable, salt, turmeric powder, asafoitida and chopped curry leaves.
8. Stir well and cover with a lid and low flame.
9. Keep stirring inbetween and cook till kovakkai is done.
10.Once the vegetable turns soft add the cooked rice and ground powder and mix well.
11.Kovakkai rice ready. Serve hot with curd and papad.
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