Archive for the ‘Rice’ Category

Coconut rice

Coconut rice is one of the mast easy recipes that can be prepared in a jiffy. We usually prepare this for aadi perukku and maattu pongal. This is a simple tiffen box dish. Using coconut oil instead of other oils will enhance its flavour.


    Rice – 1 1/2 cup

    Coconut – 3/4 cup

Sugar- 1 tsp

Salt- To taste

      For Seasoning

Coconut oil – 1 tbsp

Mustard- 1 tsp

  Channa dhal-1 tsp

   Urad dhal-1 tsp

     Peanuts- 2tbsp

     Curry leaves- few

Red Chilli – 4

  • Pressure cook the rice and keep aside.
  • Grate the coconut and
  • In a kadai, add coconut oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves, red chilli and peanuts. Saute until they turn brown.
  • Then add the grated coconut and saute for a minute.
  • Add sugar, salt and mix well.
  • Finally add the cooked rice, coconut oil and mix well.
  • Yummy coconut rice is ready. Serve with papad or fryums.

Note: You an also add onions and cashew.


Curd rice

South Indian meal will never end up without curd rice. Though I want to post this simple recipe for a long time, somehow I missed it.  I love to eat curd rice when it is tempered and garnished with fruits. So here I am going to give you the recipe for authentic curd rice. I am damn sure you will enjoy this.


Rice –  1 cup

Milk – 1/4 cup

Curd – 1 ladle

Butter- 1/2 tsp

For Tempering

Oil – 1 tsp

Mustard seeds – 1 tsp

Green chillies-finely chopped 1 tsp

Curry leaves – finely chopped 1 tsp

Ginger – finely chopped 1 tsp

Pomegranate/Grapes – few(optional)

Aadi perukku (3)

  • Pressure cook the rice, add butter and  mash it well.
  • Add either warm or cold milk and mix well. Then add the curd and mash it well.
  • In a kadai add oil and splutter mustard seeds. When they crack,  add chopped green chillies, curry leaves, ginger .
  • Add this tempering into the curd rice.
  • Garnish it with pomegranate or grapes.
  • Serve with any pickle of your choice.

Sweet rice

Sweet rice is the mixture of rice with jaggery syrup and grated coconut with elaichi flavour. The taste and flavour differs from sweet pongal(Chakkarai pongal), and nei payasam. It has its unique taste. This is my grandma’s(mother’s mom) recipe. I learnt this from my mom.  This is the first time we made this recipe n the absence of my grandma and it is dedicated to her. Love you mannima ❤ ❤ <3.


Jaggery – 1 1/2 cups

Water – To dissolve the jaggery

Rice – 1 1/2 cups

Grated coconut – 3/4

Elaichi powder – 1 tsp

Ghee – 2 tbsp

  • Measure the jaggery and put it in a vessel.
  • Add some water to disslve the jaggery.
  • Place it in a stove and stir slowly.
  • Once the jaggery dissolves, turn off the stove and filter it to remove the impurities.
  • Again place the filtered jaggery syrup in the stove and check for one string consistency.(But I didnot allow it to form string. i just stirred it for sometime and added the rice the stage before it formed string).
  • To check the string, first dip your thumb and forefinger in water and then take the syrup and see whether it can form a single thread between two fingers.
  • Once you are ok with this, add  elaichi powder and cooked rice into it and mix well.
  • Add ghee and grated coconut and keep it in simmer for two minutes.
  • Switch off the stove and serve.

Tamarind rice

              Tamarind is a popular rice recipe of the south India. There are so many versions like Kovil puliodhare, karnataka style puliogare which includes coconut, Iyer style, Iyengar style etc., Here I am going to make Iyer style puliodhare. To make this, we will be making gojju or puliodhare paste and then will mix it with rice.


                                                                     Tamarind- lemon size

           Turmeric powder- A pinch

           Salt- As required

For grinding

           Channa dhal- 2 tbsp

           Coriander seeds-2tbsp

          Fenugreekseeds- 1 tsp

Red chilli – 4

          Sesame-1 tbsp

For Seasoning

            Mustard- 1 tsp

             Channa dhal-1 tsp

            Urad dhal-1 tsp

            Peanuts-4 tbsp

Red chilli – 2

            Curry leaves- few

  • Add some water to the tamarind and extract juice from it.
  • In a kadai, add gingelly oil and crack mustard seeds. Once they crack, add channa dhal, urad dhal and saute till brown.


  • Then add peanuts and saute till golden brown.
  • Finally add curry leaves and tamarind juice.
  • Add salt and turmeric powder.


  • Allow it to boil.
  • Once they start to boil, add the ground items ans mix well
  • without forming lumps.


  • Cook in low flame for two minutes and turn off the stove.
  • Mix it with rice and serve with chips or vadam.



Lemon rice

Lemon rice is one of the most popular and often made rice in South India. It is easily made when you are in a hurry. This is one of the best tiffin box recipes and liked by everyone starting from kids to the older ones. It can be had with papad or chips. I like to have it with lemon pickle.


    Rice – 1 cup

   Lemon – 1

       Coriander – few

 For Seasoning

Mustard- 1 tsp

  Channa dhal-1 tsp

   Urad dhal-1 tsp

     Peanuts- 2 tbsp

     Curry leaves- few

Turmeric powder – 1/2 tsp

Salt –  to taste

 Oil – 1 tbsp


  • Pressure cook the rice and keep aside.
  • Extract juice from the lemon and remove the seeds.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves and peanuts. Saute until they turn brown.
  • Then add the turmeric powder, salt and mix well.
  • Finally add the cooked rice and mix well. Donot mix too much with the spatula. The rice will become mushy.
  • Turn off the stove and add lemon juice. Add a tsp extra of lemon juice if you like sour taste.
  • Garnish with coriander and serve.


Coriander rice

     Coriander is an essential ingredient in Indian cooking. They are used in garnishing almost all the recipes. Coriander rice is an easy, simple, quick and flavourful recipe that can be made with less ingredients. It is also a perfect tiffin box recipe and can be served with raitha or papad variety or chips.



        Rice – 1 cup

Water – 2 cups

Coriander – A bunch

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1


Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required


  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.
  • Chop the coriander into small bits.
  • Grind the coriander with the above spices.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • In a pressure cooker add some ghee, cumin seeds and the ground paste. Saute them for a minute.
  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and mix with other ingredients.
  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of coriander rice all over your kitchen once the first whisle comes.
  • Serve it with raitha.

Tricolour rice

Bell peppers are known for its attractive colour, taste and nutrients. They are rice in carotenoids, Vitamin-E and good anti-oxidants. Normally rice with pepper or bell pepper give them a mexican or spanish flavour. Mexican rice has to be marinated in onion-garlic gravy and other spices. Here I didn’t use onion and garlic. I used No onion no garlic sauce to give it a different flavour.  It is an easy, colourful and tasty rice that you can prepare it in a jiffy.


Rice – 1 cup

Red Bell pepper – 1

Yelllow Bell pepper – 1

Green Bell pepper – 1

Red chilli powder – 1 tsp

Garam masala powder – 2 tsp

Salt – To taste

No garlic no onion sauce – 2 tsp


For Seasoning

Oil – 1 tsp

Mustard seeds – 1 tsp

Cumin seeds -2 tsp

  • Pressure cook the rice and keep aside.
  • Cut the bell pepper into two and remove the stem and the seeds inside.
  • Now chop the bell pepper into small pieces.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add the cumin seeds and saute for a minute.
  • Add the red chilli powder,  garam masala powder and saute for half a minute. Take care that they donot turn black.
  • Now add the chopped bell pepper and saute for five minutes. They need to be half cooked. The colour of the bell pepper should remain the same.
  • Add salt, sauce and mix well.
  • Turn off the stove and add the cooked rice. Donot mix with the spatula. It will make the rice mushy.
  • Just toss the pan. It will blend the rice with bell pepper masala.
  • Colourful and tasty rice is ready.


Note : If you want the rice to be spicy use tomato sauce or chilli sauce instead of No onion no garlic sauce.

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