Basmati Rice - 2 cups
Bottle gourd - 1 cup (chopped)
Onions - 1 no (medium, chopped)
Tomatoes - 2 nos (medium, chopped)
Ginger Garlic paste - 1 tbs
Curd - 1 cup
Ghee - 2 tbs
Oil - 2 tbs
Green Chilies - 4 (slitted)
Red chilly powder - 1 tsp
Coriander Leaves - 1 bunch (finely chopped)
Mint leaves - 1/2 bunch (finely chopped)
Salt to taste
Pattai - 5 nos
Lavangam - 5nos
Cardamom - 5 nos
Pepper - 4 nos
Lemon juice - 1 tsp
Coconut milk - 1 cup
Cashew - 8 nos (roasted) (optional)
Wash and Soak the rice in 2 cups of
water and 1 cup of coconut milk
half an hour before start.
Make a coarse powder of pattai,
lavangam, cardamom, pepper.
In a cooker put oil to heat and add the
coarse powder , onion , green chillies ,
ginger garlic paste , tomatoes, mint and
coriander leaves and the
bottle gourd pieces.
Add salt and Saute well and mix with the
Add the curd and a tsp of red chilly
Cook till the oil leaves from the masala.
And then add the rice with its water and
close the lid and allow for 3 whistles.
After the air releases , add the fried
cashews lemon juice , ghee and some
mint and coriander leaves.
Mix well and close it for another
5 minutes. (Not in flame) .
Serve with onion pachadi and