Monday, June 30, 2008

Ajwain Rice

Whenever there is leftover rice, I try to make different varieties such as tomato rice, lemon rice, tamarind rice, curd rice, palak or methi rice, or plain onion rice. However, this time my husband wished to have Ajwain in his dish.

Ajwain (Carom seeds) or Ayamodakam (in Malayalam) has a strong flavour and taste, and is very good for digestion. You can use less Ajwain if you do not prefer the strong aroma and flavour, which may dominate the dish.

The recipe may be similar to Jeera rice, but this is the way I made it. You will need the following:

Rice - 2 cups
Ajwain - 1/2 cup
Mustard seeds - 1/4 tsp
Turmeric powder - 1/2 tsp (optional)
Green chilly - sliced - 2
Pepper - 1/4 - 1/2 tsp
Curry leaves - 1 strand
Chopped onions - 1/4 cup (optional)
Coriander leaves - chopped (optional)

  • Thaw the leftover rice if it was refrigerated
  • Heat oil in a pan and temper the mustard seeds, and add curry leaves
  • Add the Ajwain seeds and fry well
  • If using onions, you can add the onions at this stage, and cook until light brown
  • Add the green chillies and turmeric powder and mix the rice well
  • Do not add water, but keep mixing the rice well
  • Add pepper with a pepper grinder and garnish with coriander leaves

Serve with Masala Chana, Onion Raita or Cucumber Raita