Instant pot kovakkai rice

Instant pot kovakkai rice

For all those who have instant pot, this recipe is a keeper. This south Indian style kovakkai rice is an amazing recipe from my aunt who is an awesome cook. I have already posted the normal version of the recipe in the blog (Kovakkai/ Tindora rice).  This is a quicker and healthier option of the recipe without any compromise on the taste.

Ingredients :

  • 1 1/4 cups rice
  • 3 1/2 cups chopped kovakkai/tendli/tindora
  • 1/2 cup peas
  • 1 big onion or 2 small onions finely chopped
  • 2 green chilies slit
  • 5 to 6 curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 to 2 tbsp oil
  • salt to taste

For the masala paste:

  • 2 tsp coriander seeds
  • 1/2 tsp peppercorns
  • 2 small pieces cinammon
  • 1 elaichi/cardamom
  • 1 bay leaf
  • 4 to 5 red chilies
  • 1/4 tsp cumin seeds
  • 1/2 cup coconut
  • 3 garlic cloves
  • 1/2 inch piece ginger
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida

Method:

To prepare the masala paste, dry roast all the ingredients listed for the masala paste except (garlic, ginger, turmeric and asafoetida) until you get a nice aroma from all the spices and the coconut starts turning golden. (Do no burn the coconut). When done, grind everything along with the garlic, ginger, turmeric, asafoetida and little water. Set this aside.

Turn on the saute mode in IP and add oil. Add the cumin seeds, mustard seeds, green chilies, curry leaves and let the mustard splutter.

Then add the onions and saute well until the onions starts turning golden brown. Now add the chopped kovakkai/tendli/ivy gourd and saute for 2 minutes,

Add the ground masala paste and saute for 2 more minutes. Make sure the masala paste does not burn.

Switch off the saute mode. Add the peas, 21/2 cups water, enough salt for the rice and cook on manual high pressure for 5 minutes. Let the pressure settle naturally. Open up and fluff with a fork.

Yummy south Indian style masala kovakkai rice ready 🙂

Note: If you are cooking for guests and want to make it extra special, You can skip add the kovakkai to the IP.  Instead you can deep fry the vegetable and add it to the rice after it is done.

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This entry was posted in INDIAN MAIN DISHES, Instant pot, Recipes, RICE VARIETIES, SOUTH INDIAN and tagged , , , , , . Bookmark the permalink.

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