_1749665274951_thumb_1200.jpeg?w=1200&q=75&fm=webp)
When the monsoon season rolls around, people tend to eat more foods that are beneficial for digestion and immunity. Due to its adaptability and ease of digestion, rice is an excellent seasonal food that offers comfort without being overwhelming. Dishes from different regions of India each bring their distinct traditions and tastes to the table, including the tangy Puliyogare from Tamil Nadu and the spicy Bisi Bele Bath from Karnataka. Indian food is diverse and complex, and these rice recipes from different regions show how basic ingredients can become delicious and nutritious meals.
Hearty rice meals like khichdi, pulao, and curd rice provide warmth and comfort throughout the rainy season. On wet days, they are perfect because of the nutritional components and delicious tastes. These veggie- and spice-infused recipes make for a filling and substantial dinner. The varieties of rice dishes seen in India are a reflection of the country's varied topography and culinary history. Rice dishes with fish tend to be more common in coastal areas, whereas northern plains dishes often include lentils. Rice, a simple grain, takes on a myriad of delicious flavours as a result of the unique combination of spices and other ingredients used in each region of India. Let’s explore the best regional rice dishes!
Western Region
During the monsoon season, Bombil Bhujna – one of the best rice dishes in India – becomes a focal point in the coastal region of Maharashtra. This delicious dish serves the famous Bombil fish, also known as Bombay duck, shallow-fried to crisp perfection. Not only does it taste good, but it also offers health advantages, including a higher iron intake and better heart health. The traditional water chestnut curry from Rajasthan, known as Singhade ki Sabzi, has a distinct earthy and nutty taste. With its abundant vitamins, minerals, and fibre, this refreshing meal is ideal for the hot monsoon season. Patra, wrapped in colocasia leaves and fried with fragrant spices, is a speciality of Gujarat.
Another famous rice dish in India is Tenduli Bhaat. The ivy gourd, or tendli, is the main attraction in this delicious Maharashtrian dish. Traditional tendli bhaat recipes also call for tomatoes, onions, and garlic. The excellent spice blend, goda masala, which is used extensively in regional cuisine, gives it its characteristic scent. So, not only is Tendli Bhaat nutritious, but it is also bursting with taste.
Eastern Region
Originating in Assam, Poita Bhaat is a dish made with fermented leftover rice and water. Raw onions and chillies are added to it before consumption. Poita Bhaat platters in Assam are similar to Panta Bhaat, but the Alu Pitika—mashed potatoes with chopped onions, chillies, coriander, and a drizzle of mustard oil—makes them unique. In Bengal, fermented rice is known as Panta Bhaat, and it has a cooling effect on the body. Packed with beneficial bacteria, it works wonders for digestive health and provides relief from the hot, muggy weather of summer and the monsoon. Pakhala is the name given to Panta Bhaat when it enters Odisha. Traditionally, people ferment water and curd overnight to make Pakhala. Fritters, fried vegetables, raw onions, and dried chillies round out the dish, which is spiced with cumin.
Northern Region
Shravan, the month of India's auspicious festivals, coincides with the country's monsoon season. Sweet pancakes (Malpua) and creamy rice pudding (kheer) are a traditional Punjabi delicacy that welcomes the monsoons to the plains. "Bajra Khichdi", a nutritious meal prepared with lentils and pearl millet, is available in Haryana. Yoghurt or ghee are common accompaniments to this hearty and healthy dish. Traditional Bhutte Ka Kees from Madhya Pradesh is a sweet and savoury dish that embodies the tastes of the monsoon season by using the fresh and delicate maize that is available during this period.
_1748706539923_thumb_300.jpeg)
Southern Region
Tamil Nadu is home to the sour and spicy tamarind rice, also known as puliyogare. Prepare the paste by combining cooked rice with tamarind, jaggery, and spices such as red chillies, fenugreek, and coriander seeds. The addition of peanuts as a garnish and the traditional accompaniments of papad or potato chips create a medley of tastes and textures. Ghee rice, or Nei Choru, is a traditional Keralan meal that is often prepared with aromatic jeerakasala rice with spices such as cinnamon, cardamom, and cloves. It's a hearty dish that goes well with curries made in the Kerala manner or with toasted coconut. Famous for its tangy and refreshing tastes, Chitranna is a lemon rice dish that is famous in Karnataka. Tossed in oil with curry leaves, green chillies, peanuts, and turmeric, the cooked rice is seasoned with mustard seeds, lemon juice, and turmeric. On days when it's raining, you can whip up this flavourful fast meal.