Vrihi, Dhanyam, Tandulah, Stambkari, Nivarah, Kalamah, Shastika, Annam, Odanam…… references to Rice in the Vedas indicating the use of this popular grain by our civilization since ancient times. Vedas also refer to food prepared with rice as a major ingredient such as dhaanah (fried rice), pyasum (rice & milk), vrihimaya (made of rice). Archaeological findings of the Indus- Sarasvati civilization reveals that wild rice was eaten in the Mesolithic
times. Evidence proves, the prolific use of rice varieties in India such as Oryza sativa, Oryza nivara, and Oryza rufi pogon.
Rice, a staple in Indian cuisine, finds its prime place in all our menus-breakfast, lunch, dinner, snacks, dessert, and in-between nibbles….The grain is easy to cook, versatile, and absorbs and emits flavours so distinct, that every mouthful leaves a yearning aftertaste. Foodialogues brings to you a flavourful herb rice , just right for the monsoon culminating into a cold winter. The succulent Mexican Mint (Omavalli/Karpuravalli/Ajwain ke patta) and rice together create a unique, negative food pairing as their flavours rub against each other.
Herbed Rice Recipe:
(Omavalli/ Karpuravalli/ Mexican Mint/ Doddapathre/ Ajwain Ke
Pattha Chitranna)
Ingredients for herbed rice:
- Raw rice cooked 2 C (The rice should not be mushy)
- Omavalli leaves chopped ½ c
- Black gram dal/urad dal 3 tsp
- Bengal gram dal/Channa dal 3 tsp
- Pepper corns ½ tsp
- Turmeric powder
- Mustard seeds 1 tsp
- Asafoetida ½ tsp
- Red chilly broken 3
- Curry leaves few
- Coconut grated fresh 2 tbsp
- Roasted crushed peanuts
- Lemon juice 2 tsp
- Sesame Oil 2 tbsp
- Salt to taste
Preparation Method:
- Take a heavy-bottomed pan, add 1 tsp of oil, and roast 1 tsp of each of the dals . Add pepper and continue roasting till the dals become light brown in colour.
- Add the chopped omavalli leaves along with turmeric powder and sauté on low flame till the leaves wilt.
- Cool and grind without water to a coarse paste.
- Heat the remaining oil, splutter mustard, add the chilly, and dals, and fry on low flame till golden brown. Add the asafoetida and curry leaves.
- Add the coarse paste and sauté on low flame till well cooked in oil.
- Add the cooked rice and required salt. Mix the rice well such that it’s coated with the omavalli paste.
- Switch off the flame. Add the coconut and peanuts. Drizzle the lemon juice and mix the rice well. Allow the flavours to settle in well for about an hour before serving.
Healthy & Delicious “Herbed Rice” is Ready 🙂
