I'm always on the look out for variety rice recipes. I'm not a big rice fan as such, but I've a weakness for variety rice dishes. There is also a hidden agenda, hhmm.. I think I should be careful when I talk about hidden agendas, you might wonder whether I always operate with a hidden agenda ;)
Anyways, my fav part about variety rice is you dont need many side dishes to go with it. Most of the times, it can be a one pot dish, easy, simple and loaded with flavour. That means less work. See my hidden agenda is all for greater good, nothing harmful ;)
Last month we went home for a short trip and I got a Veg cook book from the airport book shop. It's called “Simply South”, traditional vegetarian cooking by Chandra Padmanabhan. It has some really good veg recipes which you can try on a daily basis. I already tried three recipes, successfully, in a week's time! I've bookmarked many more…
This is one of the recipes that I've tried. It was something different from the usual pulao / rice dishes that I make. The homemade spice powder gives a distinct flavour to the dish. We had it with some raita (yogurt salad), pappad and pickle. It was a good meal.
Let me tell you… dont get discouraged by the length of the recipe, it's a simple one. It's a detailed recipe, that's all :)
You can see more rice recipes here
Here is the recipe…
Cook rice with salt and water. Drain the water and spread the rice on a plate to cool (refer notes for details)…
Save
Microwave the coconut for 30-40 seconds. Heat oil for spice powder in the same pan. Add microwaved coconut and fry it till it becomes dry, 3-4 mins. Add remaining ingredients for spice powder and continue to fry over low heat…
Save
Toss gently, till dal turns golden and chillies and spices are fragrant. Cool and grind to a fine powder…
Save
Heat ghee for tempering in a deep and wide pan. Add remaining ingredients listed under tempering…
Save
When mustard cracks, add veggies. Saute for 2 mins. Add 1/2 cup hot water. Cover pan and cook for 8-10 mins, stirring, occasionally, till the veggies are tender.Add lemon / lime juice…
Save
Add salt and spice powder. Mix gently…
Save
Add the cooked rice and stir gently till well blended. Garnish with chopped coriander leaves and fried cashew…
Save
Save
Masala Sadam
Print Pin
Servings: 3
Author: Maria Jose Martin
Ingredients
- 1 cup Basmati Rice
- 1 medium Carrot (finely chopped)
- 1 small - medium Potato (finely chopped)
- 1/4 cup Green peas (I used frozen peas)
- 2-3 tsp Sweet corn kernels (I didint use it)
- 1.5 tbsp Lemon / lime juice
For spice powder
- 2 tsp Husked black gram (urad dal)
- 2 tsp Husked bengal gram (chana dal)
- 2 Dried red chilli
- 1 tbsp Coriander seeds
- 1/2 tsp Asafoetida (hing / kayam) ( I used a little less than 1/2 tsp)
- 3 Cloves
- 1/2 inch stick Cinnamon
- 2 tbsp Grated Coconut (refer notes)
- Oil (I used sunflower oil)
For tempering
- 1-2 tbsp Ghee
- 1 tsp mustard seeds
- 1 tsp Husked black gram (urad dal)
- 1/2 tsp Cumin seeds
- 1 Dried red chilli
- Curry leaves
For garnishing
- 1-2 tbsp Ghee
- 6-7 Cashew nuts
- 2 tbsp Chopped coriander leaves
Instructions
Cook rice with salt and water. Drain the water and spread the rice on a plate to cool (refer notes for details).
Heat ghee for garnishing in a small pan and fry the cashews, till it's golden. Keep it aside.
Microwave the coconut for 30-40 seconds. Heat oil for spice powder in the same pan. Add microwaved coconut and fry it till it becomes dry, 3-4 mins. Add remaining ingredients for spice powder and continue to fry over low heat. Toss gently, till dal turns golden and chillies and spices are fragrant. Cool and grind to a fine powder.
Heat ghee for tempering in a deep and wide pan. Add remaining ingredients listed under tempering. When mustard cracks, add veggies. Saute for 2 mins. Add 1/2 cup hot water. Cover pan and cook for 8-10 mins, stirring, occasionally, till the veggies are tender. Add lemon / lime juice. Mix well.
Add salt and spice powder. Mix gently. Add the cooked rice and stir gently till well blended. Garnish with chopped coriander leaves and fried cashew.
Let it rest for 20-30 mins for the flavour to settle in. Serve with Raita, Pappad and Pickle.
Notes
The original recipe calls for desiccated coconut. If you are using desiccated coconut, use only 1 tbsp and no need to microwave it or cook it separately, for 3-4 mins. You can add it with the rest of the spice powder ingredients.
Also, the recipe calls for adding butter while cooking rice, but I didint use it.
The method I followed for cooking the rice - bring 5-6 cups water to boil, add salt and washed rice. Bring it to boil, reduce flame to lowest and cooked for 7-8 mins. Drain the excess water.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
Save
SOME OF THE BEST RECIPES FOR YOU TO TRY:
Have you tried these today?
- Happy Easter / Christmas!
- Kerala Beef Fry
- Vegetarian Side Dish (Recipe Round Up)
- Must Try Christmas Recipes
