tindora rice| kovakkai rice | ivy gourd rice delicious pulao made with frozen tindora, It is a good lunch box food also we can use it for dinner, This vegetable has lots of medicinal value, and also, it has a high amount of beta carotenes it is good for eyes and skin. while making this, you can serve it with raita
Let us see how to make tindora rice | kovakkai rice | ivy gourd rice
tindora rice| kovakkai rice | ivy gourd rice
Ingredients
For grinding:
- 2 green chilly
- ½ cup coriander leaves
- ½ cup mint leaves
For Pulao:
- 2 tbsp ghee (or 1 tbsp oil + 1 tbsp ghee) (or 2 tbsp oil)
- 1 tsp black cumin
- 1½ inch cinnamon
- 3 cloves
- 2 bay leaf
- 1 star anise
- 2 cardamom
- 1 onion (chopped)
- 1 tbsp ginger garlic paste (or crushed)
- 250 gram tindora | ivy gourd (vertically sliced)
- 1½ cup basmati rice
- 1 cup coconut milk
- 1¼ cup water
- 1 tbsp lemon juice
- salt to taste
Spice Powders:
- 1 tbsp coriander powder
- 1 tsp Kashmiri red chilly powder (1 tsp or more)
- 1 tsp garam masala powder
- ¼ tsp turmeric powder
Instructions
- First of all, Wash the basmati rice twice in water, soak the rice for 20 minutesafter 20 minutes, drain the water completely
For grinding:
- Meanwhile, In a blender jar, add in 2 green chilly, ½ cup of coriander leaves, ½ cup of mint leaves
- Blend it without adding water to a crushed condition. ( 1 tsp of water if needed) Keep aside
For Pulao:
- Firstly, Heat 2 tbsp of ghee in a pressure cooker, add the spices, leave it for 5 seconds
- Add chopped onion, and 1 tbsp of ginger-garlic paste, saute it well till onion becomes glossy
- Put ground (green chilly+coriander+mint leaves) mixture, saute it for 2 minutes(oil must be separated)
- Add chopped ivy gourd, saute well at least for 10 minutes if it is fresh ivy gourd(if you are going to use frozen ivy gourd, you don't need to saute)
- Now add the spice powders, ( 1 tbsp of coriander powder, 1 tsp of Kashmiri red chilly powder, 1 tsp of garam masala powder, ¼ tsp of turmeric powder)saute it for 30 seconds in low flame
- Pour 1 cup of coconut milk
- And then pour 1¼ cup of water, mix well
- Add in lemon juice and salt as required
- lid on, pressure cook for 1 whistle in medium flame
- open the lid after pressure releases, finally, fluff it with a spoon. It is done
Video
Stepwise Picture Recipe:
Wash the basmati rice twic3e in water, soak the rice for 20 minutes
after 20 minutes, drain the water completely
For grinding:
Blend it without adding water so that you will get it into a crushed condition. ( 1 tsp of water if needed) Keep aside
For Pulao:
(if you are going to use frozen ivy gourd, you don’t need to saute)
tindora rice| kovakkai rice | ivy gourd rice
Note:
- Above all, Do not skip coriander powder
- I have added 1 cup of coconut milk and 1¼ cup of water, so 2¼ cup in total.
- This is based on 1:1½ rice and water ratio, ( and therefore, 1½ cup of basmati rice needs 2¼ cup of water
- furthermore, you can make this pulao with normal rice too
- Instead of coconut milk, you can add 2 tbsp of coconut paste too
- here I used frozen ivy gourd if you are going to use fresh ivy gourd, then, you need to saute well at step 4 importantly
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