This is one of those very simple and nutritious rice dishes that I cooked few days ago. I am tired of giving same things in lunch box for V. So I try to make something different whenever possible. Sometimes they turn out good, and sometimes they become flop. I am trying to keep track of the recipes that we liked, so that I can cook them exactly same the next time.
This is my entry to Srivalli’s rice mela .
Ingredients: 1/2 cup dried val ( avrekalu ) 1 cup rice 1/2 cup grated carrot 3/4 cup chopped fenugreek leaves 1/2 tea spn mustard seeds 4-5 curry leaves 1-2 tbl spns lemon juice Oil Salt
Ground to paste : 4 green chillies 1/2 tea spn chopped ginger 1/2 tea spn coriander seeds 1/2 tea spn cumin seeds 1 tbl spn coconut 1″ cinnamon
Method: Soak avrekaLu overnight and cook them along with rice, taking care the rice grains should not stick to each other. Keep it aside. Heat oil and add mustard seeds. When they start popping, add curry leaves. Add grated carrot, fenugreek leaves, ground paste and fry for few minutes till fenugreek is cooked. Add rice- avrekaLu mixture, salt and mix well. Take off heat, add lemon juice. Serve hot.
Serves : 2 Preparation time : 20mins.
This is a simple egg curry that I made a couple of days back. Goda masala gives a very good aroma and taste to this gravy. It goes very well with yellow rice or chapathis .
Ingredients: 3/4 cup fresh/frozen coconut 4 boiled eggs 1 tea spn goda masala 1/4 tea spn tamarind 1/2 tea spn ginger pieces 1/2 tea spn garlic pieces 1/2 tea spn chilli powder (optional) 1/2 cup onion 7-8 curry leaves A pinch turmeric Salt
Method: Dry roast coconut with ginger, garlic and goda masala , tamarind. Grind to a paste. Heat oil and fry onion. Add the ground paste and enough water to bring to desired gravy consistency. Add turmeric, salt. Cut the eggs into two and add to gravy, add curry leaves and cook for few minutes. Serve hot.
Serves : 3-4 Preparation time : 20mins
