Rosematta rice is cooked in a traditional mud pot in north canara. If you happen to go to Dharmastalla and look for breakfast in the morning you can see in most of the hotels selling Rosematta rice Porridge. Wow i just loved the kongi there they serve with onion and coconut soaked in red masala but was semi dry i can’t remember but was very tasty. We used to prepare this rice as normal rice and serve with spinach sambhar which is also a good combination and with curds it is just heavenly.
To know more about Rosematta Rice, Visit Indira’s Mahanandi who has given a wonderfull picture of how to cook and ways to eat this rice. Seeing the beautifull picture of pongal, i thought why not i cook bisibhelle bhath with this as my daughter just hates this rice but loves besibhellebhath 🙂 . The idea just clicked right to make her eat. She just loved it, and asked to add it to our weekly dinner menu.
All you need
Rosematta Rice – 1 .5 cups
moong/thoor dhall split -1 cup
tomatoes – 1 big
tamarind paste – 1 tsp (optional)
onions – 1 big
jaggery and salt to taste
cashews – 10
curry leaves – 1 sprig
mustard – 1tsp
hing – 1/4 tsp
channa dhall – 1 tbsp
urad dhall – 1 tbsp
dry chillies – 5-6
cinnamon – 1 inch
cloves – 6
cardamom – 1(with skin)
Jajikayi /nutmeg – 2 flakes
pepper corns – 1 tsp
poppy seeds – 1 tsp
coriander seeds – 4 tsp
jeera seeds – 1 tsp
menthi seeds – 1 tsp
turmeric – 1/4 tsp
coconut – 2 tbsp
Fry all the above for masala on low flame with oil until nice aroma or slightly reddish ting and dry grind them
You can add or minus quantity some of the contents as all depends on the taste each one prefers.
Sometimes due to utter laziness i just use ever ready MTR vangibhath with Inyengar bisibhella bhath powder
Cook Rice with water until soft i used 4.5:1 Water:Rice measurements. (rice cooker /on low flame)
Cook moong dhall with turmeric and tomatoes in cooker until soft and mushy like for dhall
Steam vegetables until half done
Take a kadai and fry onions in oil until light brown, (if not prefer frying you can ommit this)
now mix the required masala with the dhall well
Add the cooked rice, tamarind paste/juice, steamed vege, dhall with the masala, salt, 2 cup of water mix well and allow to cook for about 5 – 10 mins until the vege is soft and a thin layer of dhall on top. Cooking this way makes masala to be soaked in rice and vege. Turn off fire.
Do occassionally stir while cooking as the dhall will tend to thicken fast and stick to the bottom of the kadai
Finnally prepare the takda(vogarne) heat oil fry chashews add it to the bhath, in same oil/seperate heat mustard seeds, hing and curry leaves and add to bhath once done and close the rice with a cover so it retains the flavour.
Drizzle some ghee on top and serve hot with raita/kara(spicy) bhoondi.
Yesterday we had this with microwaved jeera papad.