My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Cumin seed & Pepper pod Variety Rice Recipe(Thuoop Pongal)

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Here is the recipe for cumin seed & pepper pod pongal/variety rice. It is popularly known as Thuoop pongal in Sourahtra. It is very simple & easy to prepare. If bored of eating rice or if you have left over rice, you can prepare this variety rice in minutes. Raw rice suits well for this.

This rice is always prepared along lemon rice. They can be called as Love birds rice. It goes well with sambhar and coconut chutney.

Checkout other variety rice, lemon rice, tomato rice, oats ven pongal, raw mango rice, tomato poha, ven pongal , saamai ven pongal, mashed tamarind rice, mustard rice and ghee rice.

INGREDIENTS

  1. Raw rice – 1/2 cup
  2. Cumin seeds – 3/4 tsp
  3. Pepper pods – 1/2 tsp
  4. Curry leaves – 1 sprig
  5. Hing – a small pinch
  6. Salt – As per the taste
  7. Oil – 2 tbsp

PROCEDURE

  1. Wash and soak the raw rice for 10-15 minutes.
  2. In a vessel, add enough water and cook the rice with little salt.
  3. Drain the excess water.
  4. Transfer the rice to a large plate.
  5. Heat oil in a kadai.
  6. Add cumin seeds &  pepper pods to it. Turn off the flame immediately.
  7. Add curry leaves & hing.
  8. Pour the tempering over the rice. Mix it well.
  9. Serve with sambhar.

NOTE

  1. Adjust the seasoning as per the taste required.
  2. For taste enhancement, cashew nut or peanut can be added along the tempering.
  3. Ghee can be used instead oil if preferred.
  4. Fresh green peas can also be added along the cumin seeds & pepper pods. Boil the green peas with little salt. Drain the excess water.
  5. This variety rice always accompanies lemon rice in Sourashtra cuisine. Both are like love birds. They are always prepared together.

KADUGU PONGAL/MHURI PONGAL/MUSTARD PONGAL-LESS INGREDIENTS BUT MORE TASTE

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Kadugu pongal is a typical Sourashtra dish. The ingredients used here are simple and less. If we want to cook something appetizing in few minutes then kadugu pongal is a best option.mhuri pongal 7

INGREDIENTS

  1. Raw rice – 1 cup
  2. Mustard seeds – 2 tsp
  3. Curry leaves – 3 sprig
  4. Asafoetida –  1/2 tsp
  5. Salt – 1/2 tbsp
  6. Water – 3 1 ⁄2 cups
  7. Oil – 2 tbsp

PROCEDURE

  1. Wash and soak the raw rice for 20 minutes.mhuri pongal 1
  2. Heat oil in a kadai .mhuri pongal 2
  3. Add mustard seeds to it.mhuri pongal 3
  4. When it splutters add curry leaves and asafoetida .mhuri pongal 4
  5. Add water and allow it to boil.mhuri pongal 5
  6. Add the soaked raw rice to it.mhuri pongal 6
  7. Add salt and close the lid. Cook it in low flame.mhuri pongal 7

Green Peas And Coconut Milk Biriyani

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Briyani is a delightful dish for all people. There are many versions of biriyani in India. Here is a simple and yummy version of biriyani enhanced with fresh green peas and enriched with fresh coconut milk. 

I got this recipe from my mom. I have tried this in my kitchen once, but couldn’t click pictures. During this visit to my mom’s place, my mom was planning to do this. I immediately prepared things to click this dish. Finally, made this post complete now.

The step by step pictorial procedure of this recipe is as follows. 

Check other Biriyani recipes, Less Spicy green peas biriyani, chicken biriyani, mushroom dum biriyani, mutton pongal and ghee rice.

Check other green peas recipe, green peas masala, dry green peas curry, North Indian peas curry, vermicelli noodles and rava kichadi.

INGREDIENTS

  1. Green peas – 1/2 cup
  2. Jeera rice – 1 cup
  3. Big onion -1
  4. Tomato – 1
  5. Ginger Garlic paste – 1 1/2 tsp
  6. Green chili – 3
  7. Coconut milk – 3/4  cup
  8. Mint leaves – 1/4 cup
  9. Garam masala – 1 tsp
  10. Water – 1 1/4 cups
  11. Salt – 1/2 tbsp
  12. Oil – 3 tbsp

PROCEDURE

  1. Heat oil in vessel.
  2. Add fennel seeds to it.
  3. Add ginger garlic paste and saute it till the raw smell goes.
  4. Then add chopped onion.
  5. Add chopped green chili.
  6. Next, add mint leaves.
  7. Now add green peas and cook for 5 minutes.
  8. Next, add chopped tomato.
  9. Add salt. Cook till the oil oozes out.
  10. Add garam masala.
  11. First, add water to it.
  12. Add coconut milk. Allow it to boil.
  13. Add the washed rice to it.
  14. Cook it for 15 minutes in low flame or till the rice beomes fluffy. Garnish it with chopped coriander leaves and serve hot.

NOTE

  1. This coconut milk peas biriyani can be prepared using basmathi rice or jeera rice. If using basmathi rice, add 1/2 cup of coconut milk & 1 cup of water to 1 cup of rice. If using jeera rice, add 3/4 cup of coconut milk and     (1 1/4 – 1 1/2) cups of water to 1 part of the rice.
  2. Basmathi rice need to be soaked for 25-30 minutes. Jeera rice need to be soaked for 15 minutes.
  3. Roughly 1/2 of a medium sized coconut will be required to extract the coconut milk for 1 cup of rice.
  4. Canned coconut milk or coconut milk powder can be used for this recipe. But, I strongly recommend fresh coconut milk for better taste and health.
  5. Adjust the seasoning as per the taste desired.