Yellow Rice / மஞ்சள் சோறு
Amma only makes this for lunch when guests come over. It’s my absolute favorite because every curry just tastes better when you eat it with this yellow rice.
Take a look at a video here if the visual is useful.
Yellow Rice
Ingredients
- 3 ½ cups Rice(அரிசி)
- ¾ cups Coconut Milk (தேங்காய்ப்பால்)
- ¾ cups Water (தண்ணீர்)
- 5 Cardamom Pods (ஏலக்காய்)
- 3 Bay Leaves
- Salt (உப்பு)
- Turmeric Powder (மஞ்சள் தூள்)
- ⅛ cup Raisins
- ⅛ cup Cashews (முந்திரிப்பருப்பு)
- ½ tsp Vegan Butter (வெண்ணெய்) Optional
- 1 Eggplant (கத்தரிக்காய்)
- 1 Medium sized Red Onion (வெங்காயம்)
- 2 Carrots
- 1 Leek ~ 2 inches long
- 2 Medium sized Potatoes (உருளைக்கிழங்கு)
Instructions
- Cut eggplant and potatoes into very small pieces
- Fry them in oil and leave aside to use later. For a healthier option, you can bake instead of frying.
- Shred carrots using a grater. Slice onion and cut a 2 inch long leek into small pieces
- Cook the cut carrots, onion, and leek on an oiled pan. Add salt to taste and then leave aside to use later
- In the rice cooker, rinse the rice with water a few times to remove any dirt
- Add coconut milk, water, cardamom pods, and bay leaves. Add turmeric to your liking (depending on the color you want). Add a few pinches of salt and then cook the rice.
- Once the rice is cooked, remove the cardamom pods and bay leaves
- Add vegan butter and mix the rice. The butter is not necessary, but adds flavor
- Add the raisin and cashew mix into the rice and mix well
- Add the eggplant and potato mix into the rice and mix well
- Add the carrot, onion, and leek mix into the rice and mix well
- Serve the rice with a few curries on the side!