Traditional South Indian Rice Recipes
Pongal
Ingredients
- Rice (washed and soaked in 2 cups of water) - 1/2 cup
- Moong dal (yellow, washed) - 1/2 cup
- Turmeric - 1/3 tsp
- Salt - to taste
- Asafoetida - 1/4 tsp
- Coarsely crushed black pepper - 1/2 tsp
- Coarsely crushed cumin - 1/2 tsp
- Ghee - 1 tbsp
- Cashew nuts - 5-6, roughly chopped
- Dry coconut (grated) - 2 tsps
- Curry leaves - 1 sprig
Preparation method
- In a cooker, add 1 tsp ghee. Add dry coconut, turmeric, half the quantity of crushed pepper and cumin, asafoetida.
- Add the washed moong dal and soaked rice and give it a stir.
- Add salt and mix well. Pressure cook until two whistles and allow it to cool.
- Add ghee in a small pan, temper it with the remaining crushed pepper, cumin, asafoetida, and curry leaves.
- Add the tempering to the cooked rice/dal mixture.
- Serve hot with chutney, pickle, or raita.
Preparation time - 30 mins
Vaangi Bath aka Brinjal Rice
A simple and traditional dish that comes from the authentic Karnataka cuisine. It is a delectable dish that is made with many herbs and spices
Ingredients
- Cooked and slightly cooled rice - 2 cups
- Vangi baath powder - 1 1/2 tsps
- Mustard seeds - 1/3rd tsp
- Cumin seeds - 1/3rd tsp
- Asafoetida - 1/3rd tsp
- Curry leaves - 1 sprig
- Brinjal - 1 1/2 cups cubed
- Tamarind pulp - 1/4th tbsp
- Coriander leaves - 1 tsp, finely chopped
- Ghee or oil - 1 1/2 tsps
- Turmeric powder - 1/3rd tsp
- Salt - to taste
Preparation method
- Heat ghee/oil in a pan, and add mustard, cumin seeds, curry leaves, and asafoetida.
- Add the cubed brinjal pieces, turmeric powder, and salt, and saute until the brinjal is tender.
- Add the tamarind pulp and stir well for about 2 minutes.
- Add the vaangi baath powder and give it a good mix.
- Add cooked rice, salt, and gently mix until all the ingredients are blended in. Note: Keep in mind the amount of salt added while cooking the brinjals.
- Serve hot with plain yogurt, cucumber raita or any other raita of your choice.
Preparation time - 30 minutes
Alu Bath aka Potato Rice
A simple, traditional, and a flavorful dish, which calls for very few ingredients and is yet so delectable.
Ingredients
-
For masala
- Shajeera - 1 1/2 tsps
- Ginger - 1" piece
- Green chillies - 2-3, roughly cut
- Cinnamon - 1/2" piece
- Cloves - 4-5
- Fresh coconut - 3 tsps
- Mint leaves - 1 cup
- Boiled and roughly cut potatoes - 1 1/2 cups
- Mint leaves, roughly chopped - 1/2 cup
- Oil/Ghee - 2 tbsps
- Mustard seeds - 1/2 tsp
- Shajeera - 1/2 tsp
- Asafoetida - 1/2 tsp
- Turmeric - 1/4 tsp
- Salt - to taste
- Cooked and slightly cooled rice - 2 cups
Grind all the above ingredients to a fine paste by adding very little amount of water.
Remaining IngredientsPreparation method
- Heat ghee/oil in a pan, and add mustard, shajeera, and asafoetida.
- Add the mint leaves and the ground masala paste and saute until it is cooked well, approximately for about 10 minutes.
- Add the boiled potatoes, turmeric powder, and salt, and saute well.
- Add the cooked rice and mix it gently.
- Serve hot with plain yogurt, cucumber raita or any other raita of your choice.
Preparation time - 30 minutes
Bisi-Bele baath
This is a traditional, one pot dish from the land of Karnataka - bisi means hot and bele means lentils (dal). It is a variant of the regular sambhar or huli anna, with this one having a lingering taste of the spices and the vegetables.
Ingredients - for rice
- Beans (tender) - 7-8, cut
- Carrots - 1, large, cut
- Onion shallots - 5-6
- Potatoes - 1 or 2, washed-peeled and cut
- Tamarind - about a size of a lemon, washed and soaked in water
- Turmeric - 1/4 tsp
- Salt - to taste
- Rice - 1 cup, washed and drained
- Toor dal - 1/2 cup, washed and drained
- Water - 4 cups, to cook the rice and dal
For bisi-bele baath powder
- Chana dal - 1 tbsp
- Urad dal - 2 tsp
- Coriander seeds - 2 tbsp
- Red chillies (prefer Byadigi chillies) - 10 to 12
- Black pepper corn - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Javithri (Mace) - 1-2 petals
- Cloves - 3
- Cardamom - 2
- Cinnamon - 1" stick
- Marathi Moggu - 3
Roast the above ingredients with 1 tbsp of oil. Cool it and grind it to a fine powder.
For seasoning
- Oil/Ghee - 1 tbsp
- Mustard seeds - 1/4 tsp (fresh and finely powdered)
- Cumin seeds - 1/4 tsp (fresh and finely ground)
- Asafoetida - 2 piches
- Red chilies - 3-4, cut
- Curry leaves - 1-2 sprigs
Preparation method
- Pressure cook the rice and dal together. Wait until steam releases.
- Add oil to a deep-bottomed pan, add the onions and saute. Next, add the remaining vegetables, one-by-one.
- Extract the tamarind pulp and pour into the veggies. Lower the flame.
- Add turmeric, bisi-bele baath power, salt and stir.
- Mash the cooked rice and dal and add it to the tamarind mixture. Mix well and add water as required.
- Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves and red chillies. Pour this over the rice and mix well.
- Serve with potato chips, boondi or arulu sandige.
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