Like sambar powder, rasam powder and garam masala, vaangi baath powder has become quintessential spice mix in my kitchen. I use it for the bisi bele baath, for any vegetable rice like ridgegourd rice, brinjal rice and for dry curries as well. I would recommend you all to stock it up. It comes in handy for many recipes, especially like this vegetable-based baath or variety rice.This zucchini rice recipe is very similar to ridgegourd rice. Now that kiddo likes spice, I include sambar powder also in these variety rice recipes. Also, instead of chana dal and urad dal tempering, I went with cumin seed tempering. But there is no hard and fast rule and I always go with my intuition for the tempering. Zucchini is easy to chop and it cooks comparatively faster as well. I just cut it into rounds and it took me less than two minutes to cut both the zucchini. The preparation time for this recipe is less than 5 minutes and you can always use leftover rice or you can cook the rice well ahead in the rice cooker. So to simply say, it is easy to prepare, making it perfect for the busy weekday mornings. :-)I hope you all enjoyed this A to Z kids friendly lunch box series. I will share more about my participation experience on my round-up post. I will be re-doing few of my old blog lunch box recipes as well in the coming months. So stay tuned and you can follow me either on Pinterest or Facebook or sign up for my newsletter and get all these updates. Now, let me share the recipe right away,
Zucchini Rice | Indian Style Zucchini Baath
A delicious rice recipe prepared with the versatile vegetable zucchini with a tad bit of spiciness and loads of flavor coming from vaangi baath powder, garam masala, and sambar powder. Ingredients:
Oil – 2 tsps Cumin Seeds – 2 tsp Curry Leaves – 5 Hing – ½ tsp Onion – ½ Small sized Zucchini – 3 (approx 1.5 cups after chopping) Vaangi Bhath Powder – 2 tsp Garam Masala – ¼ tsp Sambar Powder – ¼ tsp Salt – ⅕ tsp Turmeric Powder – ¼ tsp Water – 2 tbsps Rice – 1 cup Water for cooking the rice – 2 cups Cilantro for garnishing
Prep – Work:
Wash and cut the zucchini into small rounds. I did not peel the skin as it was tender. Chop the onion and cilantro and set aside. Cook the rice in your preferred way and allow it to cool before. I used sona masoori rice for this recipe.
Steps:
Heat a pan or kadai and add oil. When the oil is hot, add the cumin seeds and hing.
As they start to splutter, add the chopped onions, curry leaves and cook until they turn translucent.
Then add the chopped zucchini, salt, vaangi bhath powder, sambar powder, turmeric powder, and garam masala.
Sprinkle two tbsps of water and mix.
Cover and cook this for 5 minutes and remove the lid and cook until the water evaporates and the zucchinis are softer and tender.
Turn off the heat and add the cooked rice and mix thoroughly.
That’s it. Zucchini rice is ready. Garnish it with cilantro and serve hot with raita.
Notes:
You can prepare similar rice with chow-chow, ridgegourd, cabbage, bell peppers by replace zucchini or including along with zucchini. Adjust the salt and spice as per your preference. I went with sona masoori rice. But you can use millets or quinoa or basmati or brown basmati. Do not overcook the vegetables and make it mushy.
📖 Recipe
