Vegetable Kadhi Jeera Rice

Ingredients

• 3 cups sour buttermilk
• 21/2 tbsp besan/gram flour
• 1 small onion finely chopped
• 1 baby brinjal finely chopped
• 2 tbsp finely chopped carrot
• 2 tbsp ghee
• 3-4 cloves
• 2 cinnamon sticks
• 1 tsp cummin seeds
• 2 bay leaf
• 1/2 tsp green chilli ginger paste
• 4-5 curry leaves
• 2 red round dry chillies
• to taste Salt
• 3 tbsp jaggery
• as needed Finely chopped coriander leaves
• 1/2 cup rice
• 1 tbsp ghee
• 1 tbsp cummin seeds/ jeera
• 1 bay leaf
• as needed Water

Steps

1. Chop all the vegetables mentioned for the kadhi. With a beater, blend the besan into the buttermilk until the mixture is smooth.
2. Heat the ghee in a kadhai before adding the cloves, cinnamon sticks, cumin seeds, bay leaves, round red chillies, green-chilli-ginger paste and curry leaves.
3. Sauté the chopped onion and brinjal for 2 mins once added; put in the chopped carrot next and sauté for 1 minute.
4. Add the buttermilk-besan mixture together with salt and jaggery. Mix well, bring it to a boil, then simmer over a slow flame for 10 mins.
5. Use chopped coriander leaves as a garnish when serving the vegetable kadhi hot.
6. After washing the rice, soak it for 1/2 hour, then steam it in a pressure cooker for 2-3 whistles.
7. Add ghee to a small tadka pan and heat it. Temper the cumin seeds and bay leaf in it, then pour this tadka over the cooked rice and mix well. At serving time, sprinkle with chopped coriander leaves.
8. The hot vegetable kadhi and jeera rice are ready to enjoy together.