Garlic rice I Huggi/ Madei anna

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Preparation Time : 10 min Cooking Time : 20 min Serves : 4

Madei anna/ huggi is a traditional rice dish prepared by farmers around rural  Mysore – Bangalore region, a healthy dish prepared on harvest season with freshly harvested Rice, A regional Karnataka recipe. Garlic is the key ingredient to make this recipe, which make the dish flavorful and tasty with other healthy ingredients like – pepper, cumin, fennugreek seeds, turmeric powder and salt. A flavorful rice which has medicinal values, a perfect rice dish to enjoy on winter days. A simple rice dish without oil, similar to khichdi without moong dal, Just try and enjoy on a cold winter day.

Ingredients:

Rice – 1 cup

Pepper – 1 tbs

Cumin (jeera) – 1/2 tsp

Fennugreek seeds (methi) – 1/2 tsp

Garlic – 2 whole peeled

Salt to taste

Turmeric powder – less than 1/4 tsp

 

Method:

Heat a pan when it is hot, dry fry pepper, cumin, fennugreek seeds separately one by one, allow it to cool

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Once all the ingredients gets cooled make a dry powder in a mixer jar,

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Add peeled garlic, into it and make a smooth paste by adding enough water to grind.

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Rinse rice, add it to a pressure cooker pan, add grounded paste,

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turmeric powder and salt to taste, add 3 cup of water( to cook 1 cup of rice), stir

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Close the lid of the cooker, pressure cook for 3 whistles and make a low flame for 5 min and remove from the flame.

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When the pressure of the cooker settles by its own, open the lid, fluff the cooked rice,

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Enjoy Aromatic Garlic rice with ghee/ sesame oil, coconut chutney/yogurt, It taste great when served hot or cooled with coconut chutney.

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To prepare chutney –

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Coconut – 1 cup

Curry leaves – 1 spring

Dry chilies – 2 no’s

Garlic – 2 pods

Roasted gram – 1 tbs

Tamarind – small piece

Salt to taste

For seasoning –

Mustard – 1/4

Curry leaves – 4 to 5 leaves

Oil

Method –

Grind all the above ingredients without adding water until all the ingredients gets powdered, then add enough water to blend and blend it to chutney. Season it with mustard and curry leaves.

 

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