7 February, 2018
TUPPDANNA/TUPPADA ANNA……. cooked rice tempered with ghee
This is one of the quick fix for any day any time. The word ‘tuppa’ translates to ghee and ‘anna’ translates to rice. A very simple rice preparation, where basic, simple tempering is prepared using ghee and mixed with rice, and lot of grated fresh coconut is added to the rice. Both ghee and coconut gives awesome flavor to the rice. Sometimes it is prepared to carry for lunch box as well for children. We don’t need any accompaniment as such for this, as hot red chillies are added to the tempering, which gives the rice mild spiciness. Generally this rice preparation is done in Mysore/Bengaluru brahmin house holds. Any age group people can eat this one pot meal. Normally when we cook simple saaru/rasam, this rice is also prepared to make the meals complete.
Ingredients :
- Cooked rice – 3 cups
- Grated fresh coconut – 3/4 cup (adjust)
- Salt to taste
For tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Bengal gram lentil – 1 tbsp
- Black gram lentil – 1/2 tbsp
- Cashew nuts – few (optional)
- Almond – few (optional)
- curry leaves – 2 strings
- Whole red chilli (hot) – 2 nos., (broken into pieces)
PROCEDURE :
- Heat ghee in a pan, add in all the ingredients listed under the heading ‘for tempering’, fry till light brown
- Add cooked rice, grated coconut and salt, combine everything well
- Serve hot
- As such no accompaniment is needed, but sometimes I serve this with watermelon curry/saaru/rasam