Three Rices For The Season

Summer is here and Mauritius is looking as lovely as ever, isn’t it? 🙂 I always say that our little island dresses itself best with summer. The skies are blue, the seas as turquoise as they can get, the Flamboyants blooming majestically along our charming roads and YES, the seasonal foodie produce. 🙂 The island abound, around this time, with several fruits and vegetable so peculiar to summer. And, it is considered wise to always accommodate one’s diet to the current season and consume as much seasonal produce as posibble. This is exactly what inspired me come up with what I am going to share with you all.

There is a rice meal concept in South India, known as the ‘variety rice’ meal, whereby several types of fried rice are served together is small portions along with some simple condiments and side dishes. Those rices are usually present during festivals and daily lunch. There are endless types of rice preparations, but the most popular are Tamarind rice (Puliodharai, Puli Saadam, Puliyogare), Curd Rice (Thayir Saadam), Lemon Rice (Ezhumicham Saadam), Coconut rice (Thengaai Saadam), Tomato Rice (Thakkali Saadam)…

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In Mauritius, two things are so typical of our island and summer, Mangoes and Coconut. 🙂 So, while thinking about summer food specials recently, those rice preparations from India came to my mind. Let us see how they done.

Basically, the tempering, typically South Indian in nature, is the same for all the three rices. Ahead are the basic common ingredients that you will need for all the rice preparation.

Tempering Ingredients Common to all three rices:

  • Cooked Rice
  • Mustard Seeds
  • Curry leaves
  • Asafoetida (Hing, Perungaayam)
  • Ginger (finely grated for chopped)
  • Urad Daal
  • Gram Daal
  • Chopped green chilli
  • Chopped Dried Red chilli
  • Roasted or fried peanuts (optional)
  • Roasted or fried cashew nuts (optional)
  • Chopped coriander leaves

COCONUT RICE RECIPE

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Coconut rice is a very flavourful rice dish that can be eaten on its own or accompanied by different side dishes. Fresh coconut is mixed with fried spiced rice, diffusing a unique flavour that enrobes all the rice to create a ‘want more’ feeling. 🙂

Ingredients:

  • All ingredients mentioned in ‘tempering ingredients’
  • 4 cups cooked rice
  • 2 to 3 cups finely grated fresh coconut

Method:

  • In a heavy pan or wok, heat some oil.
  • When heated add one tablespoon mustard seeds and wait for it to crackle
  • When the mustard seeds start to crackle, add one tbsp gram dal and after a minute add a tbsp of urad dal
  • When the Daals turn golden brown, add a generous pinch of asafoetida
  • Then add some chopped ginger
  • Green chilli to taste and dried red chilli to taste
  • Add curry leaves, about 7 to ten leaves and sauté well till a aroma fills the air 🙂
  • Add 3 cups of grated coconut (this can be adjusted to taste) and roast the coconut slightly in the spices till the coconut releases its oils and flavour
  • Add cooked rice and mix well.
  • Add peanuts and cashew nuts
  • Add salt to taste and garnish with chopped coriander.

 

MANGO RICE RECIPE

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Just imagine the tanginess and pep of green mangoes and spices combined with rice! Delicious! This is a very simple recipe that promises to make you want more after each spoonful.

Ingredients:

  • All ingredients mentioned in ‘tempering ingredients’
  • 4 cups cooked rice
  • Two medium unripe or green mangoes, grated
  • A pinch of turmeric powder

Method:

  • In a heavy pan or wok, heat some oil.
  • When heated add one tablespoon mustard seeds and wait for it to crackle
  • When the mustard seeds start to crackle, add one tbsp gram dal and after a minute add a tbsp of urad dal
  • When the Daals turn golden brown, add a generous pinch of asafoetida
  • Then add some chopped ginger
  • Green chilli to taste and dried red chilli to taste
  • Add curry leaves, about 7 to ten leaves and sauté well till a aroma fills the air 🙂
  • Add the grated mango along with turmeric and sauté till the mango is slightly cooked (it will look a little translucent).
  • Add cooked rice and mix well.
  • Add peanuts and cashew nuts
  • Add salt to taste and garnish with chopped coriander.

 

CURD RICE RECIPE

The cooling goodness of curd is so welcomed during summer. This curd rice dish is sure to cool off the senses and give a befitting end to the variety rice meal. It can also be had on its own.

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Ingredients:

  • All ingredients mentioned in ‘tempering ingredients’
  • 4 cups cooked rice
  • 3 to four cups of curd, mixed well

Method:

  • In a heavy pan or wok, heat some oil.
  • When heated add one tablespoon mustard seeds and wait for it to crackle
  • When the mustard seeds start to crackle, add one tbsp gram dal and after a minute add a tbsp of urad dal
  • When the Daals turn golden brown, add a generous pinch of asafoetida
  • Then add some chopped ginger
  • Green chilli to taste and dried red chilli to taste
  • Add curry leaves, about 7 to ten leaves and sauté well till a aroma fills the air 🙂
  • Add cooked rice and mix well.
  • Add cashew nuts
  • Add the curd to the rice and mix well
  • Add salt to taste and garnish with chopped coriander.
  • Take off the flame quickly

 

So, here are the three rices that, I am sure will make your palates happier.

Note that there are several methods to prepare those rices and several variations too in ingredients. I have shared with you the simplest and well tested way.

Have a great summer ahead!

Till next time, Bon appetit! 🙂

Devaraj. S.M

Copyright: Devaraj Moothoosamy. No parts of this article (including pictures) can be copied and reproduced without prior authorisation from the author. Ethical and respectful sharing is allowed, from the original source.

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One Comment Add yours

  1. Anunda Pillay Samoo says:

    Samy Goundan

    Sent from my iPad

    >

    Like

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