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Ponni Boiled Rice 1kg

Ponni Boiled Rice 1kg

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Ponni boiled rice, is processed by boiling the reaped paddy, which is dried before being sent to the processing unit. This process ensures that most of the basic nutrients of the outer shell enrich the rice thus making it tastier.”

Vangi Bhath Recipe 

  • 1 cup cooked rice (I used Ponni Rice but basmati will work too)
  • A marble-sized ball of tamarind
  • 1/4 tsp salt
  • 1/2 tsp turmeric powder
  • 6 small aubergines / eggplant / kathirikkai
For Spice Powder:
  • 2 tsp oil
  • 1 tbsp coriander seeds
  • 1/2" stick cinnamon
  • 2 cloves
  • 4 dry red chillies (I'd make it spicier next time)
  • 3 tsp Bengal gram / Chana dal / Kadala paruppu
  • 2 tsp Urad dal / ulatham paruppu / uzhunnu parippu
  • 1 tbsp grated coconut (fresh, frozen or dessicated)
For Tempering:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds / jeera / jeerakam
  • 1/2 tsp asafoetida / hing / perungayam
  • 1 dry red chilli, torn into pieces
  • 1 sprig curry leaves
For Garnish (Optional)
  • 2 tsp ghee
  • 1/4 cup halved cashewnuts

How to Make Brinjal Rice

1. Soak tamarind in 1/2 cup warm water for 10 mins and extract juice. Add salt and turmeric to this and transfer to a pan.

2. Cube the brinjal and add to the tamarind juice and let soak for 15 mins.

3. Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.

4. Heat ghee for garnish in the same pan (if using) and fry cashewnuts until golden brown. Set aside.

5. Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the aubergines with the tamarind extract.

6. Cover pan and simmer for about 10 mins till the aubergines are tender and water is almost completely adsorbed.

7. Mix in the cooked rice and spice powder and remove from fire.

8. Garnish with the fried cashewnuts and serve warm with raita.

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