Tindora Rice

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.

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