Tindora rice (Ivy gourd rice)

       
I like Tindora/ Kovakkai (Ivy gourd), so wanted to try this rice for long time. I buy it rarely as no one lkes it at home. So far I have made kovakkai stir fry only twice. This time also I wanted to make stir fry only for me but saw this interesting recipe in Facebook page of Bhairavi naturals. Since I wanted to make use of the kodo millet I have got, I tried this with kodo millet. You can make the same with regular rice too as I have given in the below picture, but thought using this organic millets are healthier option, so made with varagu (Kodo millet). It is similar to vaangi bhat, but this masala powder was bit different from what I have, so happily tried this variation. It turned out so flavorful and tasty.

Tindora rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Ivy gourd (Kovakkai/ Tindora)	15
Kodo millet or regular rice	1 cup
Lemon juice	2 tsp
Coriander leaves, chopped	2 tblsp
Sesame oil	2 tblsp
Salt	As needed

 

To roast & powder

Oil	1 tsp
Red chillies	6
Channa dal	1 tblsp
Urad dal	1 tsp
Coriander seeds	1 tsp
Black Pepper	1 tsp
Sesame seeds	1 tsp
Grated coconut	2 tblsp

 

To temper

Oil	2 tsp
Mustard	1 tsp
Jeera	2 tsp
Curry leaves	1 sprig

Method

1. Pressure cook rice / millet with 1 & 1/2 cups of water. If rice soak for 30 mins prior cooking. Pressure cook for 3 whistles in medium flame. Cool down with sesame oil, little salt sprinkled over.
2. Heat a kadai with oil and first roast the items given under ‘To roast & powder’ . Add coconut lastly after all the other ingredients gets roasted.
3. Cool down to powder it. 
4. Slit cut each tindora into 4 strips.  Temper the items given under ‘To temper’ table. Add tindora, little salt, turmeric and fry in low flame for 5 minutes or until it starts turning golden here and there. 
5. Add a cup of water and let the tindora gets cooked and lastly add the masala powder. 
6. Cook in medium flame until oil separates. Squeeze the lemon juice and add coriander leaves. 
7. The mix should be like a thick shiny paste. Fluff the cooled rice well.
8. Add to the cooked rice, mix well. 

Notes

• The millet will look sticky when you open the cooker, but as it cools down, it will turn fluffy.

Just serve with fryums and it tastes great!

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