A - Z Rice Dishes ~ R for Ram Pulao / Rajasthani Gatta Pulao / Gatte ka Pulao

Here is one more flavorful pulao option for vegetarians from Rajasthan, the land of kings. The focal point of this tasty pulao are the delicious gatte, the spicy, fried dumplings made with chickpea flour. Gatte here replace the vegetables that are commonly used in a vegetarian pulao and add a very inviting, crunchy texture to the dish. This dish is a brilliant example which shows the resourcefulness of the local people, where fresh vegetables are not available through out the year because of the arid climate. I didn't follow a particular recipe for it and the inspiration came from many online sources. I chose to leave out onion and garlic from the recipe, as some sources did making this a great option for those who avoid garlic and onion from their diet. In spite of lack of those this makes a great addition to anyone's rice repertoire since it is loaded with flavors and is real yummy for spicy food lovers.

Ingredients for gattes:
1/2 cup chickpea flour / besan
1/2 tsp. toasted and coarsely crushed coriander seeds
Salt to taste
1/4 tsp. red chili powder
2 pinches asafoetida powder
2 pinches turmeric powder
1 tsp. oil / ghee
2 to 2.5 tbsp. yogurt
Oil to fry

Ingredients for pulao:
1/2 cup Basmati rice
1 tbsp. ghee
1 tsp. cumin seeds
1 inch piece cinnamon
2 cloves
1 tbsp. each - cashews and raisins
2 tbsp. fresh or frozen peas (optional)
Salt to taste
1/ 16 tsp. Turmeric powder
1/2 tsp. garam masala or chili powder
2 tbsp. minced cilantro
 
Method:
* Wash rice in two exchanges of water and drain. Pressure cook the rice adding 1&1/2 cups water.
* Add all the dry ingredients under the list 'for gatte' in a bowl and mix. Next add oil and mix again. Add yogurt as needed in small increments and make a rollable dough. Wash and grease your palms. Divide the dough into 4 portions and shape them into logs of uniform size.
 
* Bring a wide pot of water to boil. Drop the dough logs into the water. The water quantity must be enough for the logs to be fully submerged. Cook for 10 15 minutes and drain the water. 
 
* Let the dough logs cool and then cut them into an inch pieces.
* Fry them until golden brown and keep them aside.
* Heat ghee in a pan and add cumin seeds, cinnamon, clove, raisins and cashews. When cashews turn golden brown, add peas, fried gatte, salt, garam masala and turmeric powder. Stir for few seconds and add rice.  Gently combine the rice to mix well. Garnish with chopped cilantro and serve immediately. If left to sit longer, the gatte will loose their crunchiness.

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 

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A - Z Rice Dishes ~ Q for Qabooli Biryani or Qubooli Biryani

Qabooli biryani or qubooli biryani comes from the repertoire of biryanis from the Hyderabadi cuisine. While majority of the biryanis from the region are non vegetarian, this is one of the exceptions where chana dal / split chickpeas are the star ingredient of the biryani. Cooked lentils, rice and fried onions are arranged in layers and finally cooked once more in this layered biryani. I found this one to be a simple and unassuming dish with a nutty flavor that I enjoyed. This flavorful biryani makes a great vegetarian option.
One important thing to note down in this recipe is to cover all the other steps of cooking by the time rice is cooked to the 'almost there' consistency. Keep your cooked dal and fried onions ready and finish the tempering part of the spices by the time your rice is done. You don't want to leave the rice aside since the consistency of the final dish may not turn out perfect. I had soaked the rice for 30 minutes and it hardly took 10 to 12 minutes to cook the rice in a sauce pan on stove top, using extra water than the required amount as shown in the video. By the time I fried the onions, the rice looked soggy even though I had drained and I had to recook the rice.

Recipe source: Vahchef
Ingredients:
1/2 cup chana dal / split chickpeas
3/4 cup Basmati rice 
2 small onions
Oil as needed
1 tbsp. ghee 
1 tsp. shahjeera / cumin seeds
2 cloves
2 cardamom pods
1" cinnamon stick
1 bay leaf
1 tsp. ginger garlic paste
1 green chillie
1/4 tsp. garam masala
3/4 tsp. chili powder
1/2 cup yogurt
1/8 tsp. turmeric powder
Salt
1/2 tsp. slightly crushed saffron strands soaked in 1 tbsp. warm milk

Method:
* Wash and pressure cook the chana dal for 2 whistles adding 1/8 tsp. turmeric powder, salt, 1/4 tsp. chili powder and 1 cup water. Drain any extra water present. If cooking in a pan, cook the dal such way that it still holds shape after cooking.
* Slice the onions lengthwise, thinly and fry them in oil until they are brown.
* Rinse and soak the Basmati rice in water for about 10 minutes. Cook rice adding enough salt and a tsp. of oil, until it is 95% done. (I cooked in my microwave rice cooker so that I could have control over the cooking part. Cook rice adding 1.5 cups water, if using pressure / electric / microwave rice cookers and just stop before it is almost done. If cooking on stove top, cook adding 5 - 6 cups of water. When rice is almost done, drain the extra water and use the rice.)
* Choose a pan/small cooker that is deep enough to arrange the dish in layers. Heat ghee in the pan you chose and add shah jeera / cumin seeds, cloves, cardamom, cinnamon and bay leaf. Fry until the cumin turns brownish. Next add the green chillies and ginger - garlic paste and saute for few seconds. Then add cumin powder, chili powder, coriander and mint leaves and saute. Next add yogurt and stir. 
* Now comes the layering part. Add half of the cooked chana dal, spreading uniformly. 
 
* Then spread half of the cooked rice and then half of the fried onions. Again repeat the layer of chana dal, rice and onions in that order. Pour the saffron milk over the surface. This is optional step.

* Cover and cook the mixture on low flame for about five minutes and turn off the stove. Let it sit for few minutes before serving.
* This biryani can be served with a side dish, a raita or even plain yogurt since it is spicy enough to eat on it's own.
  Recipes so far in A - Z Rice Dishes,

A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 

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A - Z Rice Dishes ~ P for Peas Pulao

I went back and forth between rice dishes that started with words like 'Paneer', 'Potato', 'Peanut' and 'Parsi' until a week ago, not able to decide what to cook for today. And finally settled with one of the simple and mild pulao dishes from India, the peas pulao or matar pulao as it is called in Hindi. I didn't realize that I hadn't posted the recipe until my husband suggested it. It is very simple to make and makes a great beginner dish.

Ingredients:
1 cup Basmati rice
1 tbsp. oil
1 tsp. cumin seeds
3 cloves
2 to 3 cardamom pods
2 one inch cinnamon sticks
1 bay leaf
1 tsp. ginger garlic paste
2 green chillies, chopped
1 big onion, peeled and finely sliced
2 tbsp. mint &/or cilantro leaves
1/2 to 3/4 cup fresh green peas
Salt to taste
1.5 cup water

Method:
* Wash the rice thoroughly and soak in water for about 20 to 30 minutes.
* Heat oil in a pan and add cumin seeds, whole spices and bay leaf. Saute until cumin seeds turn brownish and add ginger garlic paste. Saute for few seconds and add chillies and onion. Continue to cook and when onion turns golden brown, add mint / cilantro leaves and peas. Also add drained rice and stir for few seconds. Next add water and salt.
* If continuing to cook in the pan, cover it and cook on low flame until the rice is done. Or transfer the above mixture to a small pressure cooker and cook for 3 whistles.
* Serve it warm with raita or plain yogurt.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 

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A - Z Rice Recipes ~ O for Oliya

 
I started this week with a Rajasthani dish and am ending it on a sweeter note, with one more traditional dish from the same state called oliya. This dish was kinda what kick-started the idea of this A - Z Rice series, more than a year ago. I happened to hear about oliya for the first time on a Hindi TV serial though the team was creative enough not to show the actual dish. The actors pretended well enough to relish it from empty bowls and spoons piquing my curiosity to explore about it.
 
It turned out that oliya is a traditional rice based dish prepared during Holi in Rajasthan. It is a flavored and sweetened yogurt rice  with a creamy consistency like pudding. Rice is cooked softly and mixed with yogurt, sugar and nuts and flavored with saffron and cardamom that yields a tempting and delightful dessert ideal for scorching, summer days. The combination of yogurt and sugar is a natural coolant and this dish sounds perfect for the hot, arid climate that is typical for the state. 

Ingredients: 2 servings
1/2 cup cooked rice
1 & 1/2 cups yogurt (fat free one will also do.)
1/2 cup sugar or to taste (I added less.)
1/2 tsp. saffron strands + 1 tbsp. warm milk
1/4 tsp. ground cardamom
1/2 cup mix of raisins and chopped nuts like cashews, almonds and pistachios (or adjust the quantity)
 
Method:
* Cook rice very softly and when it cools down, mash it finely. (I used extra long grain rice which was best for this.)
* Slightly crush saffron strands between your fingers and soak in warm milk for about 5 to 10 minutes.
* Beat the yogurt lightly and mix with rice.
* Save some raisins and nuts for garnishing. Add sugar, saffron milk, cardamom and the remaining raisins and nuts to the yogurt rice mix from above and mix well.
* Chill the mixture for a couple of hours. Garnish with the saved raisins and nuts before serving.
 
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat

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A - Z Rice Dishes ~ N for Narali Bhaat

Now it's time for something sweeter on this A - Z rice series and here is Narali bhaat. Narali bhaat is a sweetened coconut rice from the state of Maharashtra that is typically prepared on a Narali Pournima day. It happens to be the full moon day in the Hindu calendar month of Shravan (usually August), that also coincides with the Rakhi Pournima / Raksha bandhan day. This yummy dish is traditionally prepared using rice, coconut and a lighter colored jaggery though sugar can be substituted in the absence of the latter. It should be prepared in a such way that each grain stands apart instead of cooking into a mush like the typical rice puddings. The texture reminded me of this dry pongal my mother prepares which happens to be one of my favorite dishes and this one too was equally delicious.

Ingredients:
1/2 cup long grain rice (I used sona masuri.)
1/2 cup shredded fresh / frozen coconut
6 tbsp. powdered jaggery (Increase the quantity if jaggery is not sweeter.)
1/2 tsp. saffron strands  + 1 tbsp. warm milk
2 tbsp. ghee
2 tbsp. dry fruits & nuts (cashews, raisins and almonds)
3 - 4 cloves
1/8 tsp. ground cardamom
1 cup water

Method:
* Wash the rice in two exchanges of water, drain and keep it aside for about 30 to 40 minutes.
* Soak saffron in a tbsp. warm milk or warm water for about 5 minutes.
* Toast nuts and raisins in a pan using a tbsp. of ghee until the nuts turn golden brown and the raisins puff up. Transfer them into a small bowl. Add the remaining ghee to the same pan and toast the cloves until they puff up. Add rice next and saute so that the grains are well coated with the ghee. Next pour in the water to the pan. 
* At this point, the mixture can be transferred to a pressure cooker for faster and hassle-free cooking or can be continued to cook in the pan. 
If using a pressure cooker, cook the mixture for 3 whistles and turn off the stove. If using the pan, bring the water to a rolling boil and then lower the heat. Cover and cook until the rice is done and all the water is absorbed.
* Meanwhile, heat coconut, jaggery and cardamom in another pan and cook until the jaggery melts. Add the coconut - jaggery mixture and the saffron milk to the above cooked rice and mix gently to combine, not breaking the rice grains. Cook the mixture again, covered for another 4 to 5 minutes. 
* Garnish with the toasted dry fruits and nuts and serve it warm.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 

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M for Mamidikaaya - Kobbari Pulihora / Green Mango - Coconut Rice

In spite of the heat and the inconvenience of power cuts, there are people like my mother who look forward to Indian summers which promise to bring an abundant supply of mangoes and jasmine flowers in the markets. Mango is an enticing fruit to many across the sub continent and both green and ripened ones are in high demand and supply for the few months they are available. The ripened mangoes are eaten as it is or used to whip up some delicious drinks and desserts while the green ones go into the preparation of variety of pickles/instant chutneys, stews or into a simple yet delicious rice dish like the one that is featured here today. 

A green mango pulihora is the main attraction of a Ugadi menu at my mother's place since it is the time when the green mangoes start appearing around the block each season. I have just followed my mother's recipe here, throwing in some fresh shredded coconut which adds a delicious flavor layer to the already tasty dish. If you are a coconut lover and tried this one, you would never probably going to skip the addition of coconut in this dish. There is a mango rice version where coconut and spices are ground and sauteed but I prefer to just add the plain coconut. This one makes a quick and easy to prepare rice dish for beginners that is fit to serve as a lunch box item or as a part of a festive meal.

Ingredients: (3 to 4 servings)
3 cups cooked rice *
3 to 4 tsp. oil
A handful of peanuts
1 tsp. split chickpeas / chana dal
1 tsp. black gram / urad dal
1 tsp. mustard seeds
2 dried red chillies, broken into bits
2 green chillies, sliced lengthwise / chopped fine
1 sprig of curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt o taste
1 cup peeled and grated green mango
1/2 cup grated, fresh / frozen coconut (Thaw before if using frozen coconut.)
* Use south Indian style medium grain rice like sona masuri

Method:
* Spread the cooked rice on a wide plate, breaking any rice lumps if present with a spatula. Keep it aside for few minutes to cool.
* Heat oil in a wide pan and add peanuts, red chillies, split chick peas, black gram and mustard seeds in that order. When the peanuts turn golden brown, add green chillies, curry leaves and saute for few seconds.
* Next add turmeric, asafoetida, grated mango, coconut and salt. Saute for 3 to 4 minutes and then add the cooked rice. Mix well, breaking any rice lumps if present. Turn off the stove and serve the rice warm with fried papad or wadis or chips.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi

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A - Z Rice Dishes ~ L for Lilva Khichdi

 

A layered biryani would have been a scrumptious choice for today's alphabet, 'L'. By the time that idea occurred to me, this dish has already been cooked and drafted. I was aiming at quick and simple one pot meals when I initially planned for this rice series and that's how I ended up cooking this khichdi that I found online. It suited my criteria well and this makes a delicious lunch box idea. It takes hardly ten minutes to prepare the dish if cooked rice is handy. Fresh field beans or pigeon peas or seeds from val / broad beans can be used in the recipe. Aromatic and spicy base of cilantro and ginger lend a wonderful flavor to this healthy meal.

Ingredients:
3 cups cooked rice (I used sona masuri.)
1 cup surti papdi lilva / toor lilva (I used fresh pigeon peas.)
3/4 cup packed cilantro
1 inch piece of ginger
2 to 4 green chillies (I used 3 spicy, Serrano peppers.)
1/2 tbsp. lemon juice
2 tbsp. ghee
2 cloves
2 cinnamon sticks
Salt to taste
Method:
* Microwave the frozen lilva papdi with few tbsp. of water for 2 to 3 minutes.
* Grind cilantro, ginger, chillies and lemon juice to a paste, adding a few tbsp. water if needed.
* Heat ghee in a pan and add cinnamon sticks and cloves. Saute for few seconds and add the ground paste and the lilva. Saute until the water evaporates. Add rice and salt and mix well with a spatula to combine.
* Serve with some yogurt on the side.
 
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam
 

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K for Kaju - Karivepaku Annam / Cashew - Curry Leaves Rice

I am here with a south Indian style rice preparation for today that has curry leaves as the star ingredient. Curry leaves is an indispensable ingredient in south Indian kitchens and used in daily cooking there. It is mostly used in tempering as a flavoring agent in many spicy dishes ranging from lentil broths, curries to rice preparations. People who are acquainted with the flavorful curry leaves do not need any convincing about how good this curry leaves based rice tastes. Growing up in a region where most home back yards boast a curry leaves tree, this dish naturally attracted me, when I happened to watch this on a cook show. The version is different than the version I usually prepare and it equally tastes aromatic and delicious. This is a great lunch box / meal idea if you have a stock of curry leaves.

Ingredients:
1/2 cup cashew nuts
1 cup Basmati rice
1 tbsp. oil 
1 cup curry leaves
2 dried red chillies
2 green chillies
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. ginger, finely chopped
Salt to taste
For tadka / tempering:
1 tbsp. oil 
1 tsp. split chickpeas / chana dal, 
1 tsp. black gram / urad dal
1 tsp. mustard seeds
1 tsp. cumin seeds
A pinch of asafoetida
* The quantity of chilies can be changed depending upon the heat preferred.

 Method:
* Soak the cashews in water for few minutes and drain.
* Rinse and soak rice in water for about 10 minutes. Drain the water and pressure cook rice adding about 1.5 cups water.
* Heat oil in a pan and add red chilies, coriander seeds, cumin seeds, green chilies, ginger, curry leaves in that order. Saute for about 30 seconds. Curry leaves do not need to change the color.
* Grind the toasted ingredients to a thick paste, adding little water.
* Heat oil and add split chick peas, black gram, mustard seeds, and cumin seeds. When the dals start turning reddish, add asafoetida, soaked cashews, curry leaves, salt and the ground paste and saute.(Soaking cashews can be skipped and they can be toasted to golden brown and added to the rice.)
* Next add the cooked rice and mix well to combine. Serve immediately with papad / wadis.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao


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A - Z Rice Dishes ~ J for Jodhpuri Vegetable Pulao

Here is an impressive and delicious pulao recipe that supposedly comes from the royal kitchens of Rajasthan. Interestingly, there is no addition of onion and garlic in this recipe which is a norm in any pulao / biryani recipe. May be the influence of the local vegetarian community or the arid weather. It is however loaded with nuts and dry fruits as it is fit to be a regal dish.

This pulao can be served along with some plain yogurt and the papad on the side. Or if looking for a spicy meal, serve it along with a gravy side dish of your choice. I served it along with a spicy dal (which is not pictured) as I found it bland.

Source: Sanjeev Kapoor
Ingredients: (yield 4 to 6 servings)
1.5 cups Basmati Rice 
1.5 tbsp. ghee 1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tbsp. raisins
1 tbsp. cashew halves
1 tbsp. almond slivers / almond halves
2 to 3 chopped, dried dates
1 tbsp. ginger paste / finely grated ginger
12 small cauliflower florets 
1/4 cup fresh peas
3/4 cup yogurt
2 cups water
Salt to taste
1/2 tsp. garam masala
8 to 10 pepper corns, coarsely crushed 

Method:
* Rinse and soak rice in water for about 10 - 15 minutes. Drain and keep aside.
* Heat ghee in a pan or directly in a small sized pressure cooker. Add cumin and fennel seeds. When cumin starts to brown, add the nuts and dry fruits and saute for 30 seconds.
* Next add ginger and saute for 30 more seconds. Add rice and saute lightly for 30 seconds. Add vegetables and yogurt now and stir with a spoon. Then add salt, garam masala, crushed peppercorns and water. Stir once more.
* If using a pan, cover it with a lid and cook on low flame until the rice is done. No need to stir in between while the rice is cooking and it would be done anywhere in between 20 to 25 minutes.
If using a pressure cooker, cook for 2 to 3 whistles.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam

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A - Z Rice Dishes ~ I for Iyengar Style Kadambam

Today, it's time for kadambam, a traditional rice dish that literally tastes divine. Kadambam, in Tamil can be referred to as a medley of similar things though a strand/garland made with a mixture of aromatic flowers is commonly referred to as so. Here in culinary terms, a kadambam is a medley of rice, lentils and vegetables cooked with flavorful spices, steamed lentil balls and fried sun-dried berries. According to the source recipe, this dish happens to be a specialty of Iyengar community and this is a famous prasadam served in Perumal temples across the state. Though on-set, this kadambam sounds similar to sambhar saadam or kadhamba saadam, it is not the case. A kadambam dish makes use of country vegetables like ash gourd, pumpkin, plantain, flat beans and others. Onion, garlic, cilantro, whole spices like cinnamon & cloves, non-local vegetables like carrot, beans, potatoes are all avoided in this recipe. 

The recipe has a long list of ingredients and comes across as a tedious one though apart from the paruppu urundai preparation which takes a little extra time, the dish is not that difficult to put together. The fried sun dried berries, sundakkai add a nice crunch to the dish and paruppu urundai are an interesting addition..

Source: Here
Ingredients to grind:
1 tsp. oil
3 tbsp. coriander seeds
2 tsp. split chick peas / Bengal gram
2 tsp. black gram / urad dal
1/4 tsp. fenugreek seeds / methi seeds
1/2 tsp. peppercorns
2 dried red chiilies
2 tbsp. grated coconut
1/8 tsp. asafoetida powder
Ingredients for paruppu urundai:
1/2 cup toor dal / lentils
2 dried red chillies
Salt to taste
2 tbsp. oil 
Ingredients for kadambam:
1 tbsp. dry sundakkai
1 cup rice
1/2 cup toor dal
3 cups mixed vegetables cut into big pieces (vegetables like ash gourd, broad beans, cluster beans, pumpkin and plantain)
1 tbsp. black garbanzo beans / kala chana
A lemon sized ball of tamarind
1/8 tsp. turmeric powder
1 tbsp. + 1 tsp. sesame oil
Salt to taste
Ingredients for tempering:
1 tsp. ghee
2 dry red chillies
1/4 tsp. mustard seeds
A sprig of curry leaves

Prep work: 
* Soak black garbanzo beans overnight.
* Soak tamarind in water for about 30 minutes. Extract pulp from the tamarind. 
* Heat a tsp. oil and toast all the ingredients except coconut under the list 'to grind' until light brown. Add coconut next and fry until it changes color. Let cool and grind finely.

Method:
* For paruppu urundai, soak lentils and red chilies in water for an hour. Drain the water and grind to a coarse paste adding salt. Heat oil, add this paste and saute well until the color changes. Shape into big marble sized balls and steam cook until done. Keep them aside.
* Heat a tsp. of ghee and fry sundakkais until dark brown.
* Wash rice and toor dal thoroughly with water and drain. Pressure cook rice, toor dal and black garbanzo adding 3 cups of water. When the valve pressure is gone, remove the lid, mash the cooked mixture well and keep aside.
* Meanwhile, cook vegetables adding about a cup water, a tbsp. of oil and turmeric in a pan, until almost done. Next add tamarind and cook until the raw smell of tamarind leaves. Now add the cooked rice and lentils mixture, paruppu urundai, sundakkais, ground spice powder and salt to the pan. Mix well with a ladle thoroughly so that there are not any lumps. Add any extra water if needed to reach the desired consistency and cook for about another five minutes, stirring frequently.
* Heat a tsp. ghee for tempering in a small pan. Add mustard seeds, red chillies and curry leaves. When the mustard seeds start to splutter, turn off the stove and add this tempering to the above rice, kadambam.
* Finally add a tsp.of raw sesame oil to the kadambam and mix well.
* Serve with papad / wadis.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

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