I love all Rice items . This is one dish which is prepared in my home during the Navrathri days . It used to be extra tasty as its prepared as a Prasadham during the evening Pooja. the speciality is that all seasoning will be done in ghee and the rice is prepared using the Special biriyani rice available in malabar area. In total its a great flavor. So after marriage when I reached here I prepared it with amma's recipe but unfortunately I did not have the Biriyani rice then and substituted it with the Basmati Rice. It came good enough to suppress our craving for the time being. Later when we got the typical rice I prepared the dish again and wow...............it was indeed great. We call this item Kichadi. But the name implies different items in different regions- for some it is a curry and for others it is any dish which is overcooked , be it rice or rawa or such. Since in our family noone likes the watery type dishes we prepare it like normal rice where you can separate one grain from the other. It is easy to prepare . For me it goes in just like that without any accompaniment but if you want something to go with it then you can have a spicy pickle or chutney or any stir fry veggies.
(This dish can be prepared very quickly , when you are running short of time , which is the main reason why there are no photographs related to cooking process in this recipe.I was in real hurry but somehow managed to take the final result photo.)
Serves 2
INGREDIENTS:
- Rice - 1 cup (I use the Jeerakasala which is typical biriyani rice . You can use Basmati also for good flavor)
- Moong dal (Cherupayar parippu) - 1/4 cup
- Turmeric Powder - 1/4 tablespoon
- Salt as needed
- Ginger - 1 inch piece finely chopped
- Green chillies - 3 sliced lengthwise
- Curry leaves -5
- Onion - one medium sized finely chopped
- Mustard seeds - 1 tablespoon
- Uradh dal (Uzhunnu) - 1/4 tablespoon
- Whole red chilly- 2
- Cardamom clove and cinnamon - 2 each
How to Prepare :
Step 1: Ghee rice preparation
Wash the rice well and drain off all the water. Boil 2 cups water till bubbling stage, adding salt and whole spices. Saute the rice in one tablespoon ghee till a nice aroma comes. Immediately add the boiling water to the sauted rice and pressure cook for one whistle.This method is for Jeerakasala rice.
If it is Basmati rice , wash the rice and drain off water. Cook it with 1and 1/4 cup water , salt and spices for one whistle.
Step 2: Moong dal preparation
Wash the moong dal and drain off water. Dry roast till a nice aroma comes. Boil 2 cups water and cook the moong dal . It should not be mashed but cooked well retaining its shape.
Step 3: In a flat pan. heat oil/ghee and splutter mustard. Add uradh dal and saute till it browns. Add green chillies , ginger, red chilly .curry leaves and saute till done. Add the chopped onions and saute till it turns transparent and light brown. Add the cooked moong dal and mix well. Add salt and turmeric powder and mix well. Add the cooked rice to it and mix well.
Step 4: Serve hot with a pickle or chutney or stir fry vegetables.
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