South Indian Famous Variety Rice

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South Indian Famous Variety Rice

South Indian Famous Variety Rice A collection of South Indian Variety Rice Recipes like Sambar Rice,Corriander Rice,Tamarind Rice,lemon Rice,Capsicum Rice.ect…..Image result for sambar rice

Image credit to jeyashrikitchen

Bisibela bath (Sambar Rice)

Ingredients:

  • Rice – 1 cup
  • Tuar dal – ½ cup
  • Salt – 2 teaspoons
  • Turmeric powder – ½ teaspoon
  • Tamarind – lemon sized ball

Tempering:

  • Oil – 2 teaspoons
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – ½ teaspoon
  • Hing – ¼ teaspoon

Vegetables:

  • Potato – 1 (chopped finely)
  • Carrot – 1 (chopped finely)
  • Beans – 5 or 6 (chopped finely)
  • Potato – 1 (cut into cubes)
  • Green peas – a handful
  • Onion – 1 (chopped finely)
  • Small onions – 1 cup

Garnishing:

Coriander leaves – 2 teaspoons (finely chopped)

Roast & Grind:

  • Coconut – 5 teaspoons
  • Channa dal – 4 teaspoons
  • Red chillies – 3
  • Curry leaves – 10
  • Coriander seeds – 3 teaspoons

Method :-

  • Soak tamarind in water for half hour in 2 glasses of water.
  • Squeeze tamarind with hand & filter the water. (Throw away the squeezed tamarind)
  • Heat 1 teaspoon of oil in kadai, add mustard seeds & allow spluttering.
  • Add fenugreek seeds & fry till light golden brown.
  • Add onions & small onions, sauté till onions are transparent.
  • Add the rest of the vegetables & tamarind water.
  • Add salt, hing, turmeric powder & allow boiling till vegetables cooked.
  • Roast & grind to paste the ingredients mentioned.
  • Add the ground paste & allow boiling for 5 to 7 minutes.
  • Cook rice, tuar dal & gingerly oil in pressure cooker for 3 to 4 whistles.
  • Add sambar to the cooked rice-dal & mix well.
  • Garnish with coriander leaves & serve hot with raitha/ crispies.

Tamarind Rice

Image result for Tamarind Rice

Ingredients:

  • Tamarind – small lemon ball size (without seeds)
  • Cooked rice – 1 cup
  • Salt – 1 teaspoon
  • Hing – ¼ teaspoon
  • Sesame oil – ½ tablespoon
  • Mustard seeds – ½ teaspoon
  • Channa dal – 1 teaspoon
  • Peanuts (roasted) – a handful
  • Turmeric powder – ¼ teaspoon
  • Red chillies – 2 or 3
  • Curry leaves – 10 leaves

Method:

  • Take 150ml of water in a container, add turmeric powder & tamarind.
  • Pressure cook this for 2 to 3 whistles.
  • Once cooled mash the contents nicely & keep aside.
  • Heat oil in a non-stick kadai.
  • Add mustard seeds & allow spluttering.
  • Add hing, curry leaves, red chillies, channa dal, peanuts & fry till golden brown.
  • Add the mashed contents & salt.
  • Allow boiling for 5 to 7 minutes & tamarind paste is ready.
  • Add required quantity of tamarind paste to cooked rice & mix well.
  • Serve with fried potato chips/papad/avial.

Capsicum Rice

Image result for Capsicum Rice

Ingredients:

  • Capsicum – 1
  • Salt – 1 teaspoon
  • Cooked rice – 2 cups
  • Special masala powder – 3 teaspoons
  • Hing – ¼ teaspoon
  • Turmeric powder – ½ teaspoon
  • Oil – 2 teaspoons
  • Mustard seeds – 1 teaspoon
  • Curry leaves – 10

Method:

  • Heat oil in a non-stick kadai.
  • Add mustard seeds, cumin seeds & allow spluttering.
  • Add curry leaves & finely chopped capsicum.
  • Add salt, hing & turmeric powder, mix well.
  • Sprinkle a handful of water & keep closed for 2 to 3 minutes.
  • Add special masala powder, rice & mix well.
  • Serve with raitha.

Corriander Rice

Image result for Coriander Rice

Ingredients:

Cooked rice – 2 cups

Tempering:

  • Oil – 1 tablespoon
  • Cumin seeds –  1 teaspoon
  • Bay leaf – 1
  • Cloves – 4
  • Cinnamon – 1 inch piece

Grind to paste:

  • Coriander bunch – 1
  • Green chillies – 1 or 2
  • Garlic clove – 1 big

Yield: Serves 3 to 4

Method:

  • Clean the coriander bunch under running water to remove dirt and fine sand.
  • Roughly chop and grind to smooth paste along with green chillies and garlic.
  • Heat oil in a deep pan, add items mentioned under tempering and fry till golden brown.
  • Add the ground paste and fry for a few minutes until raw smell leaves.
  • Add the cooked rice and mix well.
  • Serve hot with papad or potato chips.

Image result for lemon Rice

 

Lemon rice

Ingredient

   Rice -1 cup
   Sesame seed oil -1 tsp for rice
   Lemon -1 (juicy one)
   Cashewnuts- 5 -6
   Salt to taste

   For the seasoning

   Oil-3 tsp
   Mustard seeds -1 tsp
   Urad dal (split ones) -1 tsp
   Channa dal/kadalai paruppu -1 tsp
   Red Chillies -1
   Asafoetida -a pinch
   Green chillies -2
   Finely chopped ginger-1 tsp
   Turmeric Powder -1/4 tsp
   Curry leaves – few
   Finely chopped carrot -2 tbsp (optional)

Preparation
Cook rice in such a way that each grains are separate. Spread it on a plate, mix a tsp of sesame seed oil to it, so that the grains will not stick together.
Saute cashew nuts in 1/2 tsp oil until golden brown and keep it aside.
Method

Heat oil, add mustard seeds, when mustard splutters , add urad dal, channa dal, red chillies and asafoetida. When dal turns slightly brown, add green chillies, ginger, turmeric powder, curry leaves and finely chopped carrots (optional ).

Saute until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add salt to it. Mix well and add it to the rice.

Add the seasoning and cashew nuts also to the rice and mix well. Taste and see. If required add more salt and lemon juice.

 


 

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