Vegetable Masala Rice is a comforting, aromatic one-pot dish from traditional South Indian home cooking. This vegan, no onion and no garlic recipe relies entirely on freshly roasted spices, coconut, and vegetables for its deep, satisfying flavor. The homemade masala, prepared with Byadagi red chilies, dals, and whole spices, gives the rice a beautiful color and rich aroma, while tamarind adds a gentle tang. Simple, nourishing, and wholesome, this dish is ideal for everyday meals, festive cooking, or days when satvik-style food is preferred. It tastes wonderful with plain curd (or plant-based yogurt), raita, or a light salad, making it a complete and comforting meal.

Ingredients:

Rice:

• 1/2 cup rice
• 1.5 cups water (adjust according to the rice variety)
• Wash the rice and soak it in 1/2 cup water

For Masala:

• A pinch of hing (asafoetida)
• 1 tsp jeera / cumin seeds
• 1 tsp coriander seeds / dhaniya
• 1 tsp urad dal / uddina bele
• 1/4 tsp mustard seeds
• 1 tsp chana dal / bengal gram
• 4 Byadagi red chilies
• Few curry leaves
• 1/2 cup fresh coconut
• 1 inch cinnamon / chakke (optional)
• 2 green chilies
• Small lemon-sized tamarind (washed and soaked in water)

Vegetables (2 to 2.5 cups total):

• Green beans
• Fresh or frozen peas
• Carrot
• Tindora / tondekayi
• Potato
• Kohlrabi / navil kosu

Other Ingredients:

• 1 tsp rock salt or salt to taste
• 2 tbsp oil
• A pinch of turmeric powder
• Chopped coriander leaves for garnish

Method:

Preparing the Masala:

1. Heat 1/4 tsp oil in a pan on low heat. Add hing, cumin seeds, coriander seeds, urad dal, mustard seeds, chana dal, red chilies, curry leaves, and cinnamon (if using), adding them one by one. Roast gently until the dals turn golden brown. Add a pinch of turmeric powder, mix well, and turn off the heat. Allow the mixture to cool completely.

Grinding the Masala:

1. Grind the cooled roasted masala along with fresh coconut and green chilies. Add a little water and grind to a smooth paste. Keep this masala aside.

Cooking the Rice:

1. Heat the remaining oil in a pressure cooker. Add 1/2 tsp mustard seeds and cinnamon. Once the mustard seeds splutter, add 1 tsp urad dal and roast until golden. Add slit green chilies and a pinch of turmeric powder. Mix well.

Combining Everything:

1. Add the prepared masala paste to the cooker and sauté briefly until aromatic. Add the soaked rice, tamarind extract, salt, remaining water, and all the chopped vegetables. Mix well and let it come to a rolling boil.

Pressure Cooking:

1. Close the lid and cook for 2 whistles. Turn off the heat.

Final Touch:

1. Once the pressure is released completely, open the lid and gently mix the rice. Garnish with chopped coriander leaves.

Serving Suggestion:

1. Serve this flavorful vegetable masala rice hot with plain curd, onion raita, or a simple cucumber salad for a comforting and satisfying meal.