Saraswat Red Rice
Veg
Vegan
Short-grain Konkan red rice (ukda chawal or Kerala red variety) cooked in excess water, drained, and served as the starch foundation of the Saraswat meal. The red bran layer gives the rice a nutty earthiness and a slight chewiness that pairs exceptionally well with the coconut-based Saraswat curries; white polished rice is used for festivals, but red rice is the daily grain. Konkan red rice is grown in the coastal paddy fields of Ratnagiri, Goa, and coastal Karnataka; the Saraswat community's attachment to their traditional red rice varieties extends to maintaining specific heirloom strains passed down through farming families.
Cuisines
Mangalorean
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | Saraswat red rice |
| 2 cups | water |
| 1 tablespoon | coconut oil |
| — | salt to taste |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 5-6 | curry leaves |
| 1 small | onion, finely chopped |
| 1 inch | ginger, finely chopped |
| 1 tablespoon | grated coconut |
Instructions
- 1 Rinse the Saraswat red rice thoroughly under running water.
- 2 Soak the rice in water for 30 minutes, then drain.
- 3 In a pot, bring 2 cups of water to a boil.
- 4 Add the soaked rice and a pinch of salt to the boiling water.
- 5 Reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes until the rice is cooked and water is absorbed.
- 6 In a separate pan, heat coconut oil over medium heat.
- 7 Add mustard seeds and cumin seeds, allowing them to splutter.
- 8 Add curry leaves, chopped onion, and ginger. Sauté until the onions are translucent.
- 9 Mix in the grated coconut and sauté for another 2 minutes.
- 10 Combine the coconut mixture with the cooked red rice and mix well.
- 11 Serve warm as a side or main dish.
Tips
For a richer taste, you can add a few cashew nuts or peanuts while sautéing the onions.