Rice with Vegetables

Rice with Sauted and Tempered Vegetables

Who is to stop you from calling it a Rice Salad?

:-)

Vegetable Upperi: Carrots, Beetroot

Finally decided to separate the two posts.  These vegetables could also accompany a simple Dal, or it could be a very satisfying Rice Salad! These simple stir-fry's, if you please, is a quick and commonly used dry-vegetable dish in Kerala. It can be made in several ways, including finely diced onions, a touch of garlic, a generous garnish of  grated coconut, a paste of coconut-cummin and chillies, maybe garlic and always a tempering of mustard seeds, broken red chillies and fresh curry leaves in coconut oil. This recipe goes to Deb's Souper Sundays.

Ingredients

1 Cup diced beetroot

1 Cup diced carrot

1 Cup diced snake gourd

Optional : 2 tbps or more of grated coconut [ dried dessicated coconut used in this recipe]

3 tbps of diced mild-hot, green chillies

3 tsps of coconut oil

Pinch of asafoetida

1-2 broken dried red chilli

1 stem curry leaves

Cook the rice and keep aside.

Method

Heat the coconut oil

Temper the mustard seeds and cummin seeds alongwith the dried red chillies and curry leaves

Add a pinch of asafoetida

Add the chopped green chillies and the vegetables.

Add the turmeric powder and salt

Cook until done

Miix with the cooked rice and

Serve with a drizzle of coconut oil