1. Thooyamalli Ghee Rice
Ingredients
- Rice – 250g (1 ¼ cup)
- Coconut milk – 500ml
- Cardomom-2 nos
- Cloves-2 nos
- Curry leaves- a bunch
- Cashew-10 nos
- Ghee-3 tablespoon
Method
- Soak the rice for one hour.
- Heat the ghee in a pan.
- Add cardamom, cloves and curry leaves.
- Add the cashew and rice.
- Mix it then add the coconut milk.
- Add 1:2 ratio of milk.
- Close the lid and keep three whistles.
- After the pressure get released mix it gently.
(Source-Traditional rice recipes from Ms. Shoba, Madurai)
2.Thooyamalli Mutton Pulav
Ingredients
- Thooyamalli rice- 2 cups (400g)
- Onion- 2 nos
- Tomato- 3 nos
- Tumeric powder- 1/2 tsp
- Green masala- 3 tsp
- Biriyani masala- 1 tsp
- Mutton- 300g
- Salt- 1/4 tsp
- Oil- 5 tablespoon
- Ghee- 1 tsp
For Green masala
- Coriander leaves –a bunch
- Mint leaves- a bunch
- Green chilli-4 nos
- Garlic-3 nos
- Ginger-a piece
Method
- Grind the above ingredients nicely.
- Add little amount of salt.
- Soak Thooyamalli rice for 30 minutes.
- Heat the oil/ghee in biriyani vessel.
- To it add cinnamon, bay leaf, cardamom and saute.
- Add onion and tomato and saute it well.
- Add fresh mutton.
- Add salt and turmeric powder.
- Cook the mutton until the water gets released.
- Add homemade biriyani masala.
- Add the green masala and saute it well.
- Let the mutton cook well.
- When it is half cooked add the soaked rice.
- Give it a mix and cover it with lid.
- It will take 20 minutes to get cooked.
- Garnish it with coriander leaves.
(Source-Traditional rice recipes from Ms. Shoba, Madurai)
3.Thooyamalli sambar rice
Ingredients
- Thooyamalli Rice – 1 cup (200g)
- Thoor dal – 1 1/2 cup (300g)
- Coriander -1 tsp
- Urad dal – 1/2 cup
- Chana dal – 1/2 cup
- Dried Round Chili – 2 nos
- Pepper – 1 tsp
- Fenugreek – 1/2 tsp
- Cumin – 1/2 tsp
- Coriander powder – 5 tsp
- Turmeric powder – 1/2 tsp
- Salt – 3/4 tsp
- Beans – 100 g
- Carrot – 100 g
- Potato – 100 gms
- Bay leaf -1
- Cinnamon – 1 piece
- Mustard – 1/2 tsp
- Broken urad dal – 1/2 tsp
- Bengal gram dal – 1/2 tsp
- Tamarind -1 lemon sized
- Fenugreek – 1/4 tsp
- Coconut oil – 3 tbsp
- Onions – 150 gms
- Asafoetida powder – 1/2 tsp
- Coriander leaves – 1 handful
Coriander powder preparation method
Fry the chillies and coriander separately well. Fry urad dal, bengal gram dal, dry chillies, pepper, fenugreek seeds and cumin seeds separately and add them together. After it cools down grind it to a smooth paste. This coriander powder can be used as often as needed.
Method
Heat mustard, fenugreek, urad dal in a pan and add oil. Add small onion and saute it. Then add asafoetida. After this add beans, carrot, potato and saute. Add turmeric powder, coriander powder, salt and saute. Soak the rice and dal for 5 minutes. Mix it with other ingredients and add 6 cups of water. After it boils add the dissolved tamarind. Then put all these in the cooker and add weight. Turn off the cooker after 3 whistles. After opening the cooker add a tablespoon of ghee and finely chopped coriander.
4.Thooyamalli Raw rice kolukattai
Ingredients
- Rice – 1/2 kg (500g)
- Mustard – 1/2 tsp
- Urad dal – 3 tbsp
- Chana dal – 2 tbsp
- Coconut grated – 5 tablespoon
- Round Red Chilli -5
- Coriander, curry leaves – a bunch
- Oil -5 Tablespoon
- Asafoetida – 1 tsp.
Method
Soak the rice for 1 hour so that it is well submerged in water. After that, add the water and grind it in a mixer until smooth. In a pan, add mustard, urad dal and bengal gram dal in ghee. Then add grated coconut and fry it for some time. Lightly fry the coriander, curry leaves, green chillies and asafoetida for tempering. Mix this mixture with flour. Roast it in the stove till it turns thick. Take it out of the stove when it reaches the desired consistency and after it cools down a little, make a kolukattai. Then boil it in an idli steamer for 15 minutes. Now the delicious kolukattai is ready.