4 Most Popular Rice Recipes from South India

4 Most Popular Rice Recipes from South India

The obsession with rice in South India is well known. You may enjoy a wide variety of rice meals around the region. Below are the top ten.

1. Coconut Rice Recipe

This gently flavoured rice is a good example of how not all mixed rice recipes are spicy. After being prepared, rice is sautéed with a similar number of cashew nuts, freshly shredded coconut, and mild spices. This meal is great when paired with Avial or a hot gravy and is frequently served during festive occasions.

Ingredients of Thenga Choru (Coconut Rice)

  • 500 Gram rice (cooked)
  • 6=50 ml oil
  • 5 gram mustard seeds
  • 5 gram cumin seeds
  • 10 gms urad dal
  • 50 gms cashew nuts
  • 5 gram curry leaves
  • 10 gms green chillies, chopped
  • 100 gms coconut, grated
  • 100 ml coconut milk
  • 10 gms coriander leaves, chopped
  • 10 ml lemon juice
  • to taste salt

HOW TO MAKE IT

1.Mustard seeds are added to hot oil in a large pot or a wok.

2. Add the cumin seeds when they begin to crackle. When the urad dal turns golden, add the cashew nuts and continue to cook till they turn golden.

3.Add all the ingredients to a large pot, excluding the rice, and stir constantly for 2 minutes.

4.Incorporate the rice and stir for a further five minutes over a low heat.

2. Bisi Bele Bath or Sambar Rice Recipe

A staple of every “business lunch” or thali in Chennai eateries is sambar satham (rice). This Bisi Bele Bath is a lighter variant compared to the Bengaluru and Mysuru varieties, which are more flavorful and frequently use substantial amounts of ghee and additional spices (the rice may occasionally be topped with some boondi).

Ingredients of Bisi Bele Bhaat

  • 1/2 cup rice
  • 1/4 cup toor dal
  • 1 1/2 chopped vegetables
  • 4 Tbsp chana dal
  • 2 Tbsp urad dal
  • 2 tsp jeera
  • 1/4 tsp fenugreek
  • 1 tsp pepper
  • 3 red chillies
  • 1 tsp couscous
  • 2 Tbsp grated coconut
  • 1 sprig of curry leaves
  • 1 tsp turmeric powder
  • 1 Tbsp jaggery
  • 1 tamarind
  • 2 Tbsp oil
  • 1 cup water
  • Salt to taste

HOW TO MAKE IT

1. Prepare the toor dal and rice and set them aside.

2. Extract the tamarind water after soaking the tamarind in boiling water.

3. Boil the produce.

4. Add the chana dal, urad dal, jeera, fenugreek, pepper, and red chilli to a pan of hot oil. Dhal should be fried till light brown.

5. Sauté curry leaves and couscous. Use coconut to grind the fried ingredients.

6. For 1 to 2 minutes, boil the tamarind water. Salt, jaggery, and turmeric powder should be added.

7. Add the veggies and simmer for 5 to 6 minutes.

8. Include the blended mixture. Boil it for two to three minutes.

9. Add the rice and toor dal, and simmer for 2 minutes.

10. Fry groundnuts, channa dal, urad dal, and mustard in hot oil.

11. Fill the bisi belebath with the heated ingredients.

12. Add boondhi and coriander leaves as a garnish. Serve warm.

3. Sesame Rice Recipe

This mixed rice version is really fast and delicious (unless you don’t like the spiciness of sesame), and practically all of its flavour comes from the white sesame seeds and gingelly oil (used for tempering). is the ideal quick fix if you are trapped with “leftover” rice and tastes almost identically nice with brown rice.

Ingredients of Puliyodharai

  • Spice masala:
  • (All to taste)
  • Coriander seeds
  • Black pepper corns
  • Fenugreek seeds
  • Sesame seeds
  • Button red chillies
  • 1/3 tsp sesame oil
  • Pullikacchal masala:
  • 1 Tbsp sesame oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp black gram dal
  • 1 tsp bengal gram dal
  • 4-5 red button chillies
  • 4-5 curry leaves
  • 2 cups of tamarind water
  • 1/4 tsp turmeric powder
  • Pinch of asafoetida
  • Salt to taste
  • 2 tsp spice masala
  • Fried peanuts to taste
  • Rice mix:
  • Steamed rice
  • 1 tsp sesame oil
  • 1 1/2 Tbsp of pullikacchal masala

HOW TO MAKE IT

For the spice masala:

1. In an open pan, heat the oil. Add the button red chilies, black peppercorns, fenugreek seeds, and coriander seeds.

2. Dry roast the spices before grinding them into a powder.

For the pullikacchal masala:

1. Warm the pan’s oil. Red button chilies, curry leaves, tamarind water, turmeric powder, asafoetida, salt, and spice masala should all be added.

2. Add fried peanuts after waiting for it to boil.

3. Boil the masala for 20 minutes.

4. The pulpacchal paste is prepared.

For the main preparation:

1. Place steamed rice, oil, and pullikacchal masala in a bowl. It has been thoroughly combined.

2. After Puliyodharai is prepared, garnish with fresh coriander, and serve immediately.

4. Vaangi Bath Recipe

It is synonymous with Mysuru where the dish is a vital element of wedding menus. The green brinjal, which has a bottle-like form, is the dish’s main component and is widely available here. Despite the inclusion of a variety of spices, the distinctive Vangi Bath Masala that is sold in super stores all throughout India is rich in flavour and holds its own. When paired with a Mosaru Bajji (Raitha), Sandige (rice crispies), or Happala, it tastes the finest (Papad)

Ingredients of Vangi Bhaat

  • 1 1/2 cups tendli or brinjals -sliced horizontally
  • 1 cup long grained rice
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 cardamoms
  • 1 cinnamon
  • 5 cloves
  • 1 tsp fenugreek seeds
  • 2 slit green chilli
  • 5 curry leaves
  • 1 tsp asafoetida
  • 1 tsp turmeric powder
  • 1 cup grated coconut
  • 1 tsp chilli powder
  • 1 Tbsp ghee
  • Salt to taste
  • 2 Tbsp chopped coriander
  • 2 Tbsp fried cashew nuts
  • Spice Powder
  • Grind all the ingredients together:
  • 2 roasted cloves
  • 1 cinnamon
  • 1 tsp roasted coriander seeds
  • 1 tsp roasted cumin seeds
  • 1 tsp caraway seeds
  • 1 cup grated dry coconut
  • 2 Tbsp sesame seeds

HOW TO MAKE IT

1. Soak the rice for ten minutes in water. Drain, then set aside.

2. As the mustard seeds start to crackle, add them to the hot ghee.

3.Cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green peppers, curry leaves, and asafoetida should all be added in step 3.3.

4. Add the rice and tendli or brinjals, and cook for a few minutes.

5. Combine salt, turmeric powder, chilli powder, and the remaining spice powder.

6. Cook for a further 2 minutes. Cook the rice until it is soft by adding 2 cups of boiling water and cooking it slowly.

7. Add the remaining half of the spice powder and 1 cup of shredded coconut.

8. Cook for around 2 minutes over a very low heat with the lid on.

9. Garnish with shredded coconut, fresh coriander, and fried cashews before serving hot.

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