Left over rice recipe/Tadka rice/Thalisudu koolu

Everywhere around the globe different variations and dishes are made with left over rice and in my home some kind of magic will take place whenever(bada amount)more rice are left out.This is called “thalisidu koolu” in kannada(left over rice recipe) and the meaning is “tempered rice. It is a common dish both in my maternal and in my in-laws place,so altogether it  is  a family-friendly recipe .

For making left over rice recipe it  is blended with tamarind water and spiced up with other ingredients over night and it soaks and absorbs all the juices.In the morning the rice will be ready to be prepared.The onions that we are adding to this enhances the taste and gives a special kick to this rice. You will be able to perceive the real flavor only when you experience it by your own.The best side dish for this is coconut chutney.When we mix the rice with all its marination it can be kept outside simply with a lid closed in a vessel and it does not need any refrigeration.

Left over rice recipe/Tadka rice/Thalisudu koolu

INGREDIENTS:

For marination:

Left over rice – 4 cups
Tamarind to be soaked – one big lemon size
Salt as per taste
Chilli powder – 3-4 tsp
Turmeric powder – 11/2 tsp
Asafoetida – (optional),gingelly oil -2 tbsp

For tempering:

Big onions thinly sliced – 4 big
Red or green chillies – a few
Mustard seeds – 1 tsp
Bengal gram dhal – 2 tsp
Urad dhal – 4 tsp
curry leaves – few
coriander chopped – few
Oil – 11/2 tbsp
Ghee – optional to add to rice

METHOD:

LEFT OVER

ADD GINGELLY OIL

PREPARE TAMARIND MIXTURE

MIX WITHOUT LUMPS AND LET IT SIT OVERNIGHT.

IN THE MORNING DO TADKA

LET IT BROWN,ADD CURRY LEAVES

ADD ONIONS

SAUTE

ADD GHEE TO RICE

ADD TO ONIONS AND MIX THOROUGHLY

1.Take left over rice and add gingelly-oil to it.

2.Prepare tamarind extract and add turmeric powder,chilli powder,asafoetida and salt and mix well.

3.Now add this mixture to the rice.

4.Make it without lumps.

5.That’s it let it sit over night with lid closed.

6.Next day morning gently loosen the mixture with a fork.

7.Keep kadai add oil and add mustard urad dhal and channa dhal and leave till golden,add curry leaves.

8.Then add onions and saute .

9.Before adding mixture to kadai add some ghee to the mixture.

10.Next add rice to it and mix thoroughly and keep in low flame for some time and stir now and then for 5 minutes till raw smell goes and switch off.

11.Add coriander leaves and transfer to hot pack and serve hot with chutney.

Left over rice recipe/Tadka rice/Thalisudu koolu

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Prep Time 5 minutes mins

Total Time 20 minutes mins

Ingredients

  

For marination:

• Left over rice - 4 cups
• Tamarind to be soaked - one big lemon size
• Salt as per taste
• Chilli powder - 3-4 tsp
• Turmeric powder - 11/2 tsp
• Asafoetida - optional
• gingelly oil - 3 tsp

For tempering:

• Big onions thinly sliced - 4 big
• Red or green chillies - a few
• Mustard seeds - 1 tsp
• Bengal gram dhal - 2 tsp
• Urad dhal - 4 tsp
• curry leaves - few
• coriander chopped - few
• Oil - 11/2 tbsp
• Ghee - optional to add to rice

Instructions

 

• Take left over rice and add gingelly-oil to it.
• Prepare tamarind extract and add turmeric powder,chilli powder,asafoetida and salt and mix well.
• Now add this mixture to the rice.
• Make it without lumps.
• That's it let it sit over night with lid closed.
• Next day morning gently loosen the mixture with a fork.
• Keep kadai add oil and add mustard urad dhal and channa dhal and leave till golden,add curry leaves.
• Then add curry leaves and onions and saute .
• Before adding mixture to kadai add some ghee to the mixture.
• Next add rice to it and mix thoroughly and keep in low flame for some time and stir now and then for 5 minutes till raw smell goes and switch off.
• Add coriander leaves and transfer to hot pack and serve hot with chutney.

Notes

The marination mixture that is the tamarind spiced mixture may be watery as it absorbs all the juices overnight it will be perfect .
Adjust the water content as you wish.
And amount of tamarind taken is less because we like it less tangy, if you wish to add more. You can adjust accordingly when mixing the rice.