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Colour Rice with Vankaya Kura

Course Main Dish - Gravies, Main Dish - Rice
Cuisine Andhra Pradesh
By Cook Method Pressure Cooker
Occasion Lunch Box, Picnic
By Diet Vegetarian
Dish Type Combo Dishes, Gravy Side Dishes
Author Srivalli

Ingredients

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

  • 2 cups Rice
  • 4 cups Water
  • 1/2 Onions julienne
  • 1 tsp Ginger Garlic paste
  • 1/4 cup Coriander Leaves
  • 2 Cloves
  • 2 Cinnamon
  • 2 Cardamom
  • 2 tsp Cooking Oil
  • 2 tsp Ghee you can use Butter instead as well
  • 2 Green Chillies
  • 2 tsp Masala paste

For the Vankaya Kura

  • 1 cup Brinjal chopped
  • 1/2 cup Onions
  • 1 big Tomato
  • 1/2 tsp Ginger Garlic paste
  • A pinch Turmeric powder
  • Salt to taste
  • 1 tsp Red Chilli powder
  • 1 tsp Coriander Powder
  • 2 tsp Masala paste
  • 2 tsp Roasted Peanut Powder I powdered it without garlic this time
  • Coriander Leaves for garnish
  • 2 tsp Cooking Oil

Instructions

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

Notes

This side dish can be a dry dish or little more gravy included by adding more masala paste and water.
However, since brinjal gets cooked very fast, ensure you keep it for a whistle and release the pressure safely.
In general take care not to add too much of the masala paste as we will be adding to both the dishes. Rice and Brinjal can be cooked in a pan as well. However cooking in the pressure cooker takes hardly about 30 mins and is so ideal for the early morning rush.
You can check out how Roasted Peanut Powder is made
Tried this recipe?Mention @cooking4all or tag #cooking4all!