Kovakkai rice is a spiced and aromatic one pot rice recipe made with tendli or ivy gourds. A delicious rice recipe from the Maharashtrian cuisine.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 3 to 4
- 200 to 250 grams tendli (tondli or ivy gourd or kovakkai)
- 1.5 cups ambe mohur rice or sona masuri or basmati rice
- 3 cups water for cooking rice
- 1 tablespoon fresh yogurt (curd) - optional
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 2 small tej patta or 1 medium to large tej patta (indian bay leaf)
- ½ inch ginger - chopped
- 1 to 2 green chilies - chopped
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 3 teaspoon goda masala or add as required - you can add ½ teaspoon garam masala powder instead of goda masala
- 10 to 12 whole cashews
- 2 to 3 tablespoon chopped coriander leaves (cilantro leaves)
- salt as required
preparation for tendli bhaat
Rinse the rice for a couple of times with water.
Then soak rice in water for 15 to 20 minutes.
Later drain the water from the rice and keep aside.
When the rice is soaking, rinse and then slice the tendli in 2 or 4 vertical slices.
Before slicing them vertically, do thinly slice the top and bottom part of the ivy gourds.
making tendli bhaat or kovakkai rice
Heat 2 tbsp oil in a pressure cooker.
Add 1 tsp mustard seeds and crackle them. Then add 2 small bay leaves. Stir.
Now add 1 tsp finely chopped ginger and 1 tsp chopped green chilies. Saute till the raw aroma of ginger goes away.
Add the tendli slices and stir very well. Saute for 3 to 4 minutes on a low to medium flame.
Now add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3 tsp goda masala and a pinch of asafoetida.
Stir very well and then add the rice.
Stir and saute the rice for a minute.
Now add 10 to 12 cashews and 1 tbsp fresh curd. Adding curd is optional and you can skip it. Instead of curd, you can also add 1 small chopped tomato. Mix the curd with the rest of the ingredients.
Then add 3 cups water and season with salt as required.
Stir very well and bring the rice mixture to a boil without a lid.
Then cover the pressure cooker with its lid and pressure cook rice on a medium flame for 2 whistles.
When the pressure settles down, open the lid and add 2 to 3 tbsp chopped coriander leaves.
Gently mix the coriander leaves with the rice.
Serve tondli bhaat plain or with a side raita or yogurt or with some pickle.