Mixed Vegetable Rice / Palyadha Anna

Ingredients:

Cooked Rice – 2 ½ Cups (Grains Separated)

Mixed Diced Vegetables like Carrots, Beans,Potatoes and Peas - 1 Cup
Onion – 1 Medium – Chopped (optional)
Oil – 2-tablespoon

Mustard seeds - 1 teaspoon

Urud Dal - 1 tablespoon
Turmeric powder

Asafoetida powder

2 pods cardamom

Salt – as required

Ghee

Coriander leaves (cilantro) - For Garnishing

Ghee Fried Cashews – (optional)

Roast each ingredient separately:

Urud Dal – 2 tablespoons
Channa Dal – 2 tablespoons
Dhania – 1 tablespoon

Dry grind together with:

Red Chillis
¼ inch Cinnamon Stick
2 Pods Cardamom

Method:

Heat oil in a heavy, large Kadai and add mustard seeds, when it sputters, add Urud Dal. When it starts turning light brown add the Chopped Onions. Sauté in medium heat and when the onions turn translucent add turmeric, salt, Asafoetida powder along with Diced Mixed Vegetables. (If onions are not used, add the mixed diced vegetables directly on the seasoning) Fry until the Vegetables are tender. Stir occasionally, and now add 2 to 3 tablespoons of the ground powder. Mix well and now add the cooked rice. Mix very gently and when its ¾ mixed, add Ghee and then mix again until even distribution. Garnish and Serve Warm with Raitha/Chips.

See another recipe with Palyadha Anna Podi: Capsicum Rice.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.