Pomegrantes are quite nice to eat if they are very sweet, But they have lot of medicinal values too, they say that it has around 40% of RDA of Vitamin C and some folic acid and also raises the level of good cholesterol, when I think of pomegrantes I think of kids, I used take all the lovely red pearls in a big bowl, when all the kids used to sit and play or watch TV, I used to squeeze the juice into their moth !!, My had heard from my friend’s mom that it is very good in digestion, or you can take the juice in an other way take all the pearls in a sieve and press or squeeze it nicely so the juice gets collected in a bowl below, I used to make chitranna or yellow rice made with lime substituted with this juice, not that you notice any difference, but only it is to my satisfaction!!, that i gave my kids this fruit, when they grow it is so difficult to force them to eat anything, and husband no he never fancies fruits much. This was a good idea for me to use this juice this way!!.
Coming back to the recipe, I wanted to participate in Think Spice started by sunita of Sunita’s world and This recipe I am sending this to Priya’s Think Spice Coriander event featured in Priya’s Easy n’ Tasty Recipes hosting October month’s event.
POMEGRANATE RICE IN CORIANDER POWDER
- 2 Cups Rice
- 1/2 cup pomegranate Juice
- 2 sprigs of curry leaves
- salt as required
- 2 to 3 sprigs coriander leaves
- 1/4 tsp Fenugreek seeds
- 1/4 tsp cumin seeds
- 1/2 tsp Black Til (kari yellu/black sesame)
- 1/2 tsp pepper
- 2 tbsp of Urad dal
- 1 fist ful of Coriander seeds
- 4-4 Badgi-Guntur Dry Red Chillies
- 1/4 tsp asafoetida
- 2 tbsp dry coconut/dry copra/dessicated coconut
- 3 to 4 tbsp of oil
- 1 tsp mustard seeds
- 2 to 3 green chillies
- 1 tbsp of channa dal
- 1 tbsp urad dal
- 1/4 tsp turmeric powder
- First of all heat a tsp of oil in a wok starting with fenugreek seeds (until they turn golden brown) add all the ingredients one by one separetely or together except for coconut, until a nice aroma fills the air take it out and cool and grind it into a powder and add the dry copra in the 3 rd ground and keep aside.
- cook rice into soft grains and spread it on a plate, add the pomegranate juice and salt, mix well and keep aside.
- Next take around 3 to 4 tbsp of oil in a wok heat it, add 1 tsp mustard seeds, when they splutter, add all the other tadka (seasoning) ingredients and fry them as they change colour.
- Add the curry leaves and coriander leaves chopped, once they are done
- put of the stove once the season is done add around 2 to 3 tbsp (use the powder according to your taste or spicyness you like) of the ground powder mix well.
- Add this oily seasoned gravy to the rice mix well completely
- And serve it papads or some raita of your choice.