I Love to try different Rice varieties. Also during the weekend one meal is a must with one-pot meal/rice varieties. Love the idea of making any vegetable base rice (as I will have fresh vegetables during the weekend as I do my weekend groceries on Sat mornings). Tindora / Kovaikkai rice / Raw banana rice is my favorite too. Love the fact these are something you can do with leftover rice too. I have added coconut to this recipe. You can cook rice in coconut milk and make this rice too. I have tried both versions. Kids love both
Ingredients:
Cooked rice - 2 cups
Cluster beans / Kothavarangai - 1/2 cup
Garlic - 10 pods
Dry Red Chilies - 3-5 (adjust to your spice level)
Fresh Coconut gratings - 1/2 cup
Salt to taste
Oil - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Asafoetida - 1/8 teaspoon
Curry leaves - 10-12
Method:
Dry roast coconut
Ingredients:
Cooked rice - 2 cups
Cluster beans / Kothavarangai - 1/2 cup
Garlic - 10 pods
Dry Red Chilies - 3-5 (adjust to your spice level)
Fresh Coconut gratings - 1/2 cup
Salt to taste
Oil - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Asafoetida - 1/8 teaspoon
Curry leaves - 10-12
Method:
Dry roast coconut
heat teaspoon of oil. fry garlic till slight brown color. Let it cool down
Grind coconut, garlic, and red chilies into powder. Add cluster beans
Grind to a slightly coarse paste. Heat oil in a pan add mustard seeds let it pop. Add urad dal, Bengal gram dal, Asafoetida, and curry leaves fry till brown in color.
Add the ground paste. Add required salt. Fry for few mins and close it with lid and cook for 5 mins
Add cooked rice mix well. Adjust salt
Rice is ready!
