Corn Masala Rice June 16, 2008Posted by live2cook in Rice preperations.
Tags: Corn Masala Rice Aadi Perukku Monsoon Festival
“Kalandha Saadham” literally translates to “Mixed Rice“.
If we need to whip up something quick or add variety to lunch boxes or planning for a picnic, these flavored rice varieties get the highest vote in households in India. “Kalandha Saadham” always reminds me of the Monsoon festival – “Aadi perukku“. This festival is celebrated around August when the water levels of the rivers raise after good rains.
My Grandma used make 5 Varieties of “Kalandha Saadham” and Packs each one in large containers. All the kids in my street would gather together and head to the nearby river bank (“Pudhaaru”) under the supervision of my grandma. After doing prayers and offerings to the river for the good produce, we will eat the wonderful “Kalandha Saadham” accompanied by “Vadaam” (Deep fried rice fritters). While Grandma rests under the shadow of the trees, we all will play in the sand, making sand sculptures and decorating with sea shells and conchs. (“Chippi or kilinjal, Sangu“).
Those were the wonderful days…….
This post is about one such flavored rice recipe from my collection. Corn Masala Rice, a simple recipe but rich in taste.
1 Cup Brown Basmati or other Long Grain rice
1 Cup Fresh Corn Kernels
1/4 Cup Cashew nuts (Chopped)
2 Tbsp Ghee or Oil
1 Tbsp Cilantro (chopped)
2 tsp Salt
1 tsp Chilli Powder
1 tsp Sambar powder
1 tsp Sugar
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
Juice of 1 Lemon
1. Heat the Ghee or oil in a heavy bottomed pan.
2. Add the Cumin and Mustard seeds. When they splutter, add the cashew bits and fry until they turn golden brown.
3. Add the corn kernels and spice powders. Stir fry until the corn is tender.
4. Add the Rice and fry till it turns pink.
5. Transfer the rice mixture to an electric rice cooker. Pour 2 cups of water and add the salt.
6. Mix well and cook until done.
7. Add the lemon juice and sugar. Mix well, garnish with cilantro and serve hot with yogurt.
This is my entry for the “Mixed Rice varieties” event hosted by EC.