Monday, July 16, 2018

Posted by Mala at 12:00:00 AM No comments
This recipe is from a local restaurant, but I changed it to a great extent, since I felt, the restaurant-recipe lacked flavor.
Okra/Vendakkai a good source of minerals, vitamins and fiber. Good to relieve constipation. This rice is a comfort bowl too..when served hot-hot..
Please check my other rice varieties

Basmati rice - 3/4 cup, soaked in water for 15 mts, then drained
Okra/bhindi - 200 gms (roughly 20 - 23  pieces)
Turmeric powder - 1/4 tsp
Chilli powder - a pinch (to add while roasting the Okras)
Peanuts - 1/8 cup
Lemon juice - 1 tbsp
Salt to taste

To roast in 1 tsp oil and powder
Channa dhal - 1 tsp
Coriander seeds - 1 tsp
Red chillies - 2 - 3
Curry leaves - a few
Jeera/cumin - 1 tsp
Pepper corns - 10-12

To season
Gingely oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 40 mts

Serves 3

Cut the bhindis diagonally like this...this gives a beautiful appearance

Cut fully

Heat 1 tsp oil in a non stick pan, add a pinch of salt, turmeric powder and a pinch of  chilli powder...

Then add the cut bhindis/okras, flames on the lowest, let them get roasted well. (Restaurant recipe calls for fried Okras, but I felt, this is healthier)

Meanwhile, in another pan, add 1 tsp oil, roast the peanuts

I cook rice in the pressure cooker, with the vent closed by a cup for 30 can cook in any way convenient to you, and spread it in a broad bowl to cool down. Add salt to taste

Add the roasted peanuts

Add 1 tsp oil, and roast all the above mentioned ingredients

  Add curry leaves too, and continue roasting

After it cools down a bit, blend to a coarse powder

Add this powder to the well roasted bhindi pieces

Mix well

Add the cooled rice also to the bhindis, add lemon juice also...

Add the seasoning of hing powder and  mustard seeds

Mix well

Serve this yummy rice with curds or raita

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