• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Variety Rice

    Tindora rice recipe, Kovakkai sadam | Millet recipes

    Updated on June 24, 2021 by Raks Anand 13 Comments / Jump to Recipe

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

    kovakkai sadam, tindora rice

    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.

    ivy gourd rice, tindora rice

    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.

    Recipe card

    kovakkai sadam, tindora rice
    Print Pin
    5 from 3 votes

    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 minutes
    Cook Time 25 minutes minutes
    Servings 4
    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

    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
    Prevent your screen from going dark

    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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    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.

    roast ingredients

    3. Cool down to powder it.

    spice blend

    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.

    temper, saute

    5. Add a cup of water and let the tindora gets cooked and lastly add the masala powder.

    cooked

    6. Cook in medium flame until oil separates. Squeeze the lemon juice and add coriander leaves.

    lemon

    7. The mix should be like a thick shiny paste. Fluff the cooled rice well.

    shiny masala

    8. Add to the cooked rice, mix well.

    mix with millet or rice

    Just serve with fryums and it tastes great!

    tindora-rice-recipe

    Other Easy Indian Rice Recipes

    • arisi paruppu sadam
      Arisi Paruppu Sadam Recipe
    • capsicum rice
      Easy capsicum rice recipe | Capsicum bath
    • blue rice south Indian
      Blue rice, South Indian style | Butterfly pea flower rice
    • kids-friendly-fried-rice-feat
      Kids friendly Fried rice recipe, American fried rice style

    Reader Interactions

    Comments

    1. Farin Ahmed

      December 12, 2014 at 10:27 am

      Healthy tindora rice!!!! love it

      Reply
    2. சாருஸ்ரீராஜ்

      December 12, 2014 at 11:11 am

      healthy one

      Reply
    3. Vimitha Anand

      December 12, 2014 at 4:25 pm

      Thats a very healthy one...

      Reply
    4. padma veeranki

      December 13, 2014 at 9:43 am

      I love this vegetable.....will try this!!

      Reply
    5. Ranjani Raj

      December 19, 2014 at 12:37 pm

      am 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 🙂

      Reply
    6. Krithika Balu

      March 10, 2015 at 1:02 am

      a innovative recipe loved it 🙂

      Reply
    7. Madhavi Sawant

      January 21, 2018 at 10:54 am

      I 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

      Reply
    8. Ginger

      July 02, 2018 at 7:39 am

      Looks delicious... What other veggies can be used instead of ivy gourd?

      Reply
    9. Raks Kitchen

      July 03, 2018 at 8:42 am

      Brinjal can be added 🙂

      Reply
    10. kalaivani jayaraj

      February 12, 2019 at 10:23 am

      For one cup millet how much water should be added mam..?? Say me for cooker and also in pot

      Reply
    11. Raks Kitchen

      February 13, 2019 at 12:10 am

      For pressure cooker, I have used 1 & 1/2 cup. For pot, use 2 cups for such rice varieties.

      Reply
    12. sudha chakravarthy

      July 20, 2019 at 11:34 pm

      Can I use little millet

      Reply
      • Raks Anand

        July 24, 2019 at 2:03 pm

        Sure, same measures.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Top picks

    • mango milkshake recipe
    • nankhatai recipe with wheat flour
    • Honey chilli potato
    • matar paneer recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen