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 bhat, but this masala powder was bit different from what I have, so happily tried this variation. It turned out so flavorful and tasty.
Tindora rice recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 25 mins | Serves: 4
Prep Time: 10 mins | Cook time: 25 mins | Serves: 4
Ingredients
Ivy gourd (Kovakkai/ Tindora) – 15
Kodo millet or regular rice – 1 cup
Lemon juice – 2 tsp
Coriander leaves, chopped – 2 tblsp
Sesame oil – 2 tblsp
Salt – As needed
Kodo millet or regular rice – 1 cup
Lemon juice – 2 tsp
Coriander leaves, chopped – 2 tblsp
Sesame oil – 2 tblsp
Salt – As needed
To roast & powder
Oil – 1 tsp
Red chillies – 6
Channa dal – 1 tblsp
Urad dal – 1 tsp
Coriander seeds – 1 tsp
Black Pepper – 1 tsp
Sesame seeds – 1 tsp
Grated coconut – 2 tblsp
Red chillies – 6
Channa dal – 1 tblsp
Urad dal – 1 tsp
Coriander seeds – 1 tsp
Black Pepper – 1 tsp
Sesame seeds – 1 tsp
Grated coconut – 2 tblsp
To temper
Oil – 2 tsp
Mustard – 1 tsp
Jeera – 2 tsp
Curry leaves – 1 sprig
Mustard – 1 tsp
Jeera – 2 tsp
Curry leaves – 1 sprig
Method
- Pressure cook rice / millet with 1 & 1/2 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.
- 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. 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.
Just serve with fryums and it tastes great!
Farin Ahmed
December 12, 2014 at 10:27 amHealthy tindora rice!!!! love it
சாருஸ்ரீராஜ்
December 12, 2014 at 11:11 amhealthy one
Vimitha Anand
December 12, 2014 at 4:25 pmThats a very healthy one…
padma veeranki
December 13, 2014 at 9:43 amI love this vegetable…..will try this!!
Ranjani Raj
December 19, 2014 at 12:37 pmam not a big fan of kovakai.. i heard its really a big health supplement.. so i can try like this kinda different varieties to take in 🙂
Krithika Balu
March 10, 2015 at 1:02 ama innovative recipe loved it 🙂
Madhavi Sawant
January 21, 2018 at 10:54 amI made it and loved the flavor it gave . Best part was no cutting onions and the usual ginger garlic . Just got too spicy for us .. will have less chillies next time. Thanks for ur recipe
Ginger
July 2, 2018 at 7:39 amLooks delicious… What other veggies can be used instead of ivy gourd?
Raks Kitchen
July 3, 2018 at 8:42 amBrinjal can be added 🙂
kalaivani jayaraj
February 12, 2019 at 10:23 amFor one cup millet how much water should be added mam..?? Say me for cooker and also in pot
Raks Kitchen
February 13, 2019 at 12:10 amFor pressure cooker, I have used 1 & 1/2 cup. For pot, use 2 cups for such rice varieties.