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This Rice variety is My wife's favourite. She generally uses a shortcut of using the leftover rice .It is my favourite because I really love the simplicity of spices and Great taste that goes along with it. Enjoy this rice as it is or with Avakkai Uruga or with curd. I assure you that you would come to love this rice once you taste it.

Ponni Rice (old) 1 cup
Chilli powder 1.5 to 2 spoons
Turmeric powder 1/4 spoon (optional)
Asfoetida 1 spoon
Vendhaiyum (fenugreek seeds) 1spoons (for tampering)
Mustard seeds 1/2 spoon
Vendhaiyum 1 spoon coarsely powdered after frying in oil.
Curry leaves 2 sprigs
Red chillies 2 to 3 nos.
Oil for tempering 3 ladles
Salt to taste



Cook rice in your usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, chilli powder and turmeric powder. Add quarter spoon of Raw Asafoetida powder. Gently mix all the ingredients thoroughly and set aside. Now take oil in a kadai and add Red chillies, Mustard seeds .Heat up the oil and when you find that mustard just starts popping, add Fenugreek seeds 1 spoon and Curry leaves .Don't let Fenugreek seeds to become dark brown or black. It will take only two seconds or so for Fenugreek to become biscuit brown. Immediately add rest of the Asafoetida and immediately pour the Tampering oil on rice. Now take just a few drops of oil in still hot kadai and fry 1 spoon of Vedhiyum seeds till light brown. It will hardly take two to 3 seconds. Coarsely powder it and add it to rice. Mix thoroughly .Reheat the rice immediately in the same kadai and serve it Hot. This rice will surprise you by its taste rather than its aroma.


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