Tindora rice recipe, Kovakkai sadam | Millet recipes

Tindora rice or kovakkai sadam with millets or rice, make a choice but the result is amazing with the fresh spice blend.

I like Tindora/ Kovakkai (Ivy gourd), so wanted to try this rice for long time. I buy it rarely as no one likes 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 bath, but this masala powder was bit different from what I have, so happily tried this variation. It turned out so flavorful and tasty.

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5 from 1 vote

Tindora rice recipe | Millet Kovakkai sadam

Tindora rice or kovakkai sadam with millets or rice, make a choice but the result is amazing with the spice powder we mix.

Course Main Course

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• 15 Tindora / Ivy gourd Kovakkai
• 1 cup Kodo millet or regular rice
• 2 teaspoon Lemon juice - 2 tsp
• 2 tablespoon Coriander leaves chopped
• 2 tablespoon Sesame oil
• Salt - As needed

To roast & powder

• 1 teaspoon Oil
• 6 Red chillies
• 1 tablespoon Chana dal
• 1 teaspoon Urad dal
• 1 teaspoon Coriander seeds
• 1 teaspoon Black Pepper
• 1 teaspoon Sesame seeds
• 2 tablespoon Grated coconut

To temper

• 1 tablespoon Oil
• ½ teaspoon Mustard
• 2 teaspoon Cumin seeds
• 10 Curry leaves

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Instructions

• If rice soak for 30 mins prior cooking.
• Water ratio to Pressure cook rice / millet is 1 & ½ cups of water for 1 cup grain. Pressure cook for 3 whistles in medium flame
• Cool down with a drizzle of sesame oil, little salt sprinkled over.
• Then 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.
• Cool down to powder it.
• 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.
• Add a cup of water and let the tindora gets cooked and lastly add the masala powder.
• Cook in medium flame until oil separates. Switch off flame.
• Squeeze the lemon juice and add coriander leaves.
• The mix should be like a thick shiny paste. Fluff the cooled rice well.
• 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.

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Stepwise photos

1. Pressure cook rice / millet with 1 & ½ 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.

Just serve with fryums and it tastes great!