Puttari Rice
Veg
Harvest festival sweetened new rice — freshly harvested Jeerige or Basmati-style aromatic rice cooked during the Puttari (harvest festival) of Kodagu with coconut milk, jaggery, and the first pressing of Coorgi honey. The new rice, just brought in from the fields, is considered sacred and auspicious. Eaten by families gathered at the ancestral ain mane (family home) to celebrate the harvest.
Cuisines
Coorgi
Best for
Dinner
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
2 cups | Water |
|
1 tablespoon | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 teaspoon | Salt |
|
1 tablespoon | Coconut , freshly grated |
|
1 tablespoon | Cilantro , chopped fresh |
Instructions
- 1 Wash the basmati rice thoroughly under cold water until the water runs clear.
- 2 Soak the rice in water for 20 minutes, then drain.
- 3 Heat ghee in a pan over medium heat.
- 4 Add mustard seeds and cumin seeds to the ghee. Allow them to splutter.
- 5 Add a pinch of asafoetida and sauté briefly.
- 6 Add the soaked and drained rice to the pan and stir gently for 2 minutes to coat the rice with the spices.
- 7 Add 2 cups of water and salt to the pan. Stir well.
- 8 Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
- 9 Turn off the heat and let the rice sit covered for another 5 minutes.
- 10 Fluff the rice with a fork, then gently mix in the freshly grated coconut and chopped coriander.
- 11 Serve hot.
Tips
For a more authentic flavor, use freshly grated coconut and adjust the spice levels to your preference.