One authentic recipe is
equal to those thousands of fancy recipes.
Hey readers are you tired of fried rice and pulao’s. Then you much try out my today’s recipe which is “Vellulli Choor” some call it “Vellulli Karam Rice” or “Garlic Rice”.
What’s in the name? This
rice recipe is a burst of flavors, spicy, garlicy, bits of nuts to chew and most
importantly its nutritious and super easy to prepare. This recipe is perfect
for tiffin / lunch box and also for those days when you are too lazy to cook. “Vellulli” or
“Garlic”
is the hero ingredient of this recipe. Garlic is an ideal food choice which is
more of a medicine than an ingredient in your food.
Garlic is a good
anti-oxidant and it lowers cholesterol, treats intestinal disorders, fights against allergies, and regulates blood pressure and
so many other benefits.
If you have left over rice saved in the fridge,
then this is one of the best recipes to try out.
Please scroll through my
blog
https://inishkitchen.blogspot.com for more recipes.
If you'd like more delicious recipes delivered
straight to your Inbox, click on
Subscribe and you have the privilege to view the recipes first.
You can also follow me on
Instagram,
Facebook,
Youtube, for more recipe inspiration.
So
let’s quickly prepare “Velluli Choor” in just 5 mins. This recipe will serve
for 4 to 5 people.
If you have left over rice saved in the fridge, then this is one of the best recipes to try out.
While the rice cooks, prepare the Vellulli masala. This Vellulli masala is literally a spice party in the mouth. The ingredients measurements are for super spice lovers. Please feel free to reduce the quantity of Garlic and Chilli as per your taste buds.
For the Vellulli masala, in a grinder add in the garlic, shallot, curry leaves, soaked chilies, some salt to taste and coarsely grind it. This recipe does not call for fine paste. The mixture should be coarsely grounded.
In a large pan, add in 2 tbsp. of Oil and sauté the Peanuts until golden. Drain out the Peanuts into a bowl. In the remaining oil add in the Mustard seeds to crackle, 1 tsp. Cumin seeds, 2 tsp. Chana Dal, 1 tsp. Urad dal, ½ tsp. Hing and fry for a minute. Now add in the Curry leaves, ½ tsp. Turmeric powder for some colour and then finally add in the coarse ground garlic mixture. Add some water into the mixer jar and wash out every bit of the spice mix into the pan. Sauté the mixture on a low heat for a half a minute or so.
The rice has almost cooled down and now I can add the rice into the sautéed Masala. While the pan is on low heat, add the rice in small batches and gently mix, so that the flavours and spices easily coat each grain without breaking. Increase the flame to high and sauté the rice until fully cooked. If required, sprinkle a few drops of water to allow the rice to cook.
Once the rice is perfectly cooked and the masala has coated each rice well, add in the fried Peanuts and garnish with Coriander leaves. Serve it right away on a Banana leaf along with some freshly sliced mango, sliced onions. I am fish lover and this “Velluli Choor” is a perfect combination with fried fish.
Ingredients:
- 2 cups raw Basmati Rice
- 10 large Garlic Cloves, cut into half
- 1 cup raw Peanuts
- 6 baby Shallots, cut into half
- 10 dry Red Chilies soaked in warm water. Soaking will help in easy grinding.
- 1 tsp. Mustard Seeds
- 1 tsp. Cumin seeds
- 2 tsp. Chana Dal
- 1 tsp. Urad dal
- Few Curry leaves
- ½ tsp. Asafetida (Hing)
- ½ tsp. Turmeric powder
- 2-3 tsp. Oil
- Salt to taste
- Coriander leaves for garnish
Procedure:
Take 2 cups of Basmati rice, wash thoroughly and soak in water for 15 - 20 minutes and then allow it to cook upto 80% only. Once the rice is 80% cooked, discard the water and allow the rice to cool down.If you have left over rice saved in the fridge, then this is one of the best recipes to try out.
While the rice cooks, prepare the Vellulli masala. This Vellulli masala is literally a spice party in the mouth. The ingredients measurements are for super spice lovers. Please feel free to reduce the quantity of Garlic and Chilli as per your taste buds.
For the Vellulli masala, in a grinder add in the garlic, shallot, curry leaves, soaked chilies, some salt to taste and coarsely grind it. This recipe does not call for fine paste. The mixture should be coarsely grounded.
In a large pan, add in 2 tbsp. of Oil and sauté the Peanuts until golden. Drain out the Peanuts into a bowl. In the remaining oil add in the Mustard seeds to crackle, 1 tsp. Cumin seeds, 2 tsp. Chana Dal, 1 tsp. Urad dal, ½ tsp. Hing and fry for a minute. Now add in the Curry leaves, ½ tsp. Turmeric powder for some colour and then finally add in the coarse ground garlic mixture. Add some water into the mixer jar and wash out every bit of the spice mix into the pan. Sauté the mixture on a low heat for a half a minute or so.
The rice has almost cooled down and now I can add the rice into the sautéed Masala. While the pan is on low heat, add the rice in small batches and gently mix, so that the flavours and spices easily coat each grain without breaking. Increase the flame to high and sauté the rice until fully cooked. If required, sprinkle a few drops of water to allow the rice to cook.
Once the rice is perfectly cooked and the masala has coated each rice well, add in the fried Peanuts and garnish with Coriander leaves. Serve it right away on a Banana leaf along with some freshly sliced mango, sliced onions. I am fish lover and this “Velluli Choor” is a perfect combination with fried fish.
I wish that you will soon make this recipe at home and would definitely turn out to your favourite as well. Thanks so much for your time. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleagues. Thanks again for reading. Go on get cooking!
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
Please do SUBSCRIBE this Blog and like us on www.facebook.com/inishkitchen if you liked this recipe and wish to receive more updates on the upcoming posts.
Comments
Post a Comment