Hyderabadi cuisine has a rich, extensive, and an unabridged royal saga that lies in the history of the Nizams. An amalgamation of Arabic, Turkish, and South Asian cuisine, its locational advantage in the South of India resulted in a strong influence of South Indian cooking techniques and ingredients too. Equally popular to the famous Hyderabadi Biriyani is the Bagara Khaana /Bagara Annam, a simple dish that has emerged by this Nizam –South Indian confluence.
This rice dish gets its name from the term ‘Bagar Dena’ which means addition of tempering and is an age-old Muslim cooking style. So in short, Bagara rice loosely translates as tempered rice which is exactly what it is. It is a common fare in Hyderabadi households and is a daily alternative to the complicated Biriyani.
Foodialogues brings to you a delicious Dondakayi Bagara Annam …. A gently spiced rice loaded with Dondakayi / Tendli / Kovakkai with south Indian flavours of coconut and peanuts.
DONDAKAYI BAGARA ANNAM / TENDLI MASALA RICE / KOVAKKAI MASALA RICE RECIPE
Ingredients for Dondakayi Bagara Annam:
- Dondakayi sliced longitudinally 250 G
- Coconut /Copra Grated ¼ C
- Coriander Seeds 2 Tbsp
- Garlic 2-3 Cloves
- Ginger 1 Inch Piece
- Tamarind Lemon Sized Ball
- Sesame/Til Seeds 1 Tbsp
- Red Chilly Powder 1 Tbsp
- Turmeric Powder 1 Tsp
- Onions 1 Big Slices
- Peanuts 3 Tbsp
- Oil 2 Tbsp
- Cumin seeds 1 tsp
- Bay leaf 1
- Curry leaves few
- Coriander Leaves Chopped 2 Tbsp
- Salt as Required
- Raw rice/Basmathi 1c
Preparation Method for Dondakayi Bagara Annam:
- Wash and soak rice in water for 30 minutes.
- Take a heavy-bottomed pan. Dry roast coriander seeds till aromatic and set aside. Roast sesame till it pops, set it aside.
- Dry roast the peanuts till the skin loosens. Dry roast the coconut till its light brown. Dry roast the onions and garlic. This is very important as it gives a good caramelized flavour to the dish. No oil to be added.
- Grinds all roasted ingredients along with ginger to a smooth paste.
- Take a heavy-bottomed pan, add oil and cumin seeds & bay leaf.
- When cumin splutters add the sliced vegetables, curry leaves and sauté till half cooked with a sprinkle of salt.
- Extract 1 c of thick tamarind juice and add to the cooking vegetable. Simmer on low flame for 5 minutes. Add the spice powders and the required salt and the ground paste Simmer on low flame till oil floats on top.
- Drain the washed rice and add to the curry. Mix well. Cover and cook till done on a very low flame.
- The liquid from tamarind and the paste should be sufficient to cook the rice,
- In case required sprinkle some water on top of the rice while cooking.
- Garnish with coriander leaves and serve hot with a raita of your choice.
Delicious “Dondakayi Bagara Annam” is ready 🙂
