Colour Rice with Vankaya Kura ~ A Quick Andhra Meal

A warm welcome into the new year with a delicious combo meal!

Its with great pleasure I am sharing yet another edition of Blogging Marathon that's entered its 60th edition this month. It surely makes it all the more special. It would not have been possible if not for my BM friends and you my readers.

We are starting the first week with a wonderful theme "Your Family Recipe" and for the day I will be sharing something from my inlaw's kitchen.

For over many years we have been following the tradition of visiting Hubby's hometown during Sankranti. That's when we all meet the entire family as both his sisters family too come together.Apart from us, there are his cousins families too visiting. So it will be a huge gathering and much fun and frolic happens.

This year due to various reasons, we ended up visiting during Christmas vacation. And I didn't lift a finger, no not even a toe! Everybody had fun including me, who tried spending most available time reading. Needless to say it was the most enjoyed time.

In such times, I always look forward to the cooking that happens, in which I feature most and also gather their food customs etc. I mostly try to replicate the dishes immediately, to ensure the correctness of hearing is not missed.

During such gathering non veg meals become the highlight and since I am the lone vegetarian, I mostly request them to avoid cooking for me. My SIL never agrees and always makes something special for me. As the rice is always the Masala rice or the Colour Rice as its famously called, it is easy to make a side dish along with the rice.

So this time again, she made a colour rice and a brinjal side dish that was so delicious. Especially when you driving down and have a picnic basket made, the meal becomes so interesting.

December was a tough month with hardly anything cooked for the blog other than my brownies for Bake-a-thon. I am hopping to bounce back with this edition!

Masala Paste

Coconut, chopped - 1/2 cup
Coriander leaves - 1/4 cup
Clove - 2
Cinnamon - 2
Green chilies - 1

Wash and grind the above to a smooth paste. This paste can be frozen for a month or so. In refrigeration it can be for a week if preserved in a tight box.

Colour Rice

Ingredients Needed:

Rice - 2 cups
Water - 4 cups
Onion, julienne - 1/2 onion
Ginger Garlic paste - 1 tsp
Coriander leaves - 1.4 cup
Clove - 2
Cinnamon - 2
Cardamom - 2
Oil - 2 tsp
Ghee / Butter - 2 tsp
Green Chilies - 2
Masala paste - 2 tsp

How to make the Colour Rice

Wash and soak the rice for 30 mins.

In a pressure cooker, heat oil and ghee. Saute the whole spices, then add onion juliennes. Saute till it changes colour. Now add slit green chilies, ginger garlic paste, coriander leaves.

Fry everything till it almost changes colour. Add salt and drained rice.

Add water and mix well.

Cover with lid and cook for 3 whistles. Wait for the pressure to fall down, and fluff before transferring to a serving bowl.

Brinjal Curry with Coconut Masala Paste and Roasted Peanut powder

Vankaya Kura

Ingredients Needed:

Brinjal - 1 cup
Onions - 1/2 cup
Tomato - 1 big
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Masala paste - 2 tsp
Roasted peanut powder - 2 tsp (I powdered it without garlic this time)
Coriander leaves for garnish
Oil - 2 tsp

How to make the gravy.

Heat a pressure cooker with oil, saute the onions till it slightly changes colour.

Add the ginger garlic paste, then chopped tomatoes. Now add the masala paste along with all the spice powders. Simmer and cook with sprinkling some water till the tomato is mushy and the spices are cooked well.

Now chop brinjal and add to the gravy. Saute everything together well.

Sprinkle little more water, add the peanut powder. Water should be just enough to cover the vegetable.

Cover with lid and pressure cook for 1 to 2 whistle.

Gently release the pressure and transfer.

Serve with colour rice.


This side dish can be a dry dish or little more gravy included by add more masala paste and water.

However since brinjal gets cooked very fast, ensure you keep it for a whistle and release the pressure safely.

In general take care not to add too much of the masala paste as we will be adding to both the dishes. Rice and Brinjal can be cooked in a pan as well. However cooking in the pressure cooker takes hardly about 30 mins and is so ideal for early morning rush.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM This goes for the September Week 2, Cooking from Cookbook Challenge  Group.

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