Colour Rice Vankaya Kura is a delicious combo meal and an excellent way to welcome you all to the New Year! I am looking forward to a wonderful Foodie year ahead!.
It’s with great pleasure I am sharing yet another edition of Blogging Marathon that’s entered its 60th edition this month. It surely makes it all the more special. It would not have been possible if not for my BM friends and you my readers.
We are starting the first week with a wonderful theme “Your Family Recipe” and for the day I will be sharing something from my inlaw’s kitchen.
For over many years we have been following the tradition of visiting Hubby’s hometown during Sankranti. That’s when we all meet the entire family as both his sisters family to come together. Apart from us, there are his cousin’s families too, visiting. So it will be a huge gathering and much fun and frolic happens.
This year due to various reasons, we ended up visiting during Christmas vacation. And I didn’t lift a finger, no not even a toe! Everybody had fun including me, who tried spending most available time reading. Needless to say, it was the most enjoyed time.
In such times, I always look forward to the cooking that happens, in which I feature most and also gather their food customs etc. I mostly try to replicate the dishes immediately, to ensure the correctness of hearing is not missed.
During such gathering nonveg meals become the highlight and since I am the lone vegetarian, I mostly request them to avoid cooking for me. My SIL never agrees and always makes something special for me. As the rice is always the Masala rice or the Colour Rice as its famously called, it is easy to make a side dish along with the rice.
So this time again, she made a colour rice and a brinjal side dish that was so delicious. Especially when you driving down and have a picnic basket made, the meal becomes so interesting.
My packed lunch was Colour rice with Vankaya Kura along with Seeru Keerai Poriyal with pappuru
Step by Step Pictures for making Colour Rice Vankaya Kura
Colour Rice with Vankaya Kura
For the Masala Paste
- 1/2 cup Coconut chopped
- 1/4 cup Coriander Leaves
- 2 Cloves
- 2 Cinnamon
- 1 Green Chillies
For the Colour Rice
For the Vankaya Kura
For the Masala Paste
- Wash and grind the above to a smooth paste. This paste can be frozen for a month or so. In refrigeration, it can be for a week if preserved in a tight box.
How to make the Colour Rice
- Wash and soak the rice for 30 mins.
- In a pressure cooker, heat oil and ghee. Saute the whole spices, then add onion juliennes. Saute till it changes colour. Now add slit green chillies, ginger garlic paste, coriander leaves.
- Fry everything till it almost changes colour. Add salt and drained rice.
- Add water and mix well.
- Cover with lid and cook for 3 whistles. Wait for the pressure to fall down, and fluff before transferring to a serving bowl.
How to make the Vankaya Kura
- Heat a pressure cooker with oil, saute the onions till it slightly changes colour.
- Add the ginger garlic paste, then chopped tomatoes. Now add the masala paste along with all the spice powders. Simmer and cook with sprinkling some water till the tomato are mushy and the spices are cooked well.
- Now chop brinjal and add to the gravy. Saute everything together well.
- Sprinkle little more water, add the peanut powder. Water should be just enough to cover the vegetable.
- Cover with lid and pressure cook for 1 to 2 whistle.
- Gently release the pressure and transfer.
- Serve with colour rice
You can check out how Roasted Peanut Powder is made
This goes for the September Week 2, Cooking from Cookbook Challenge Group.