• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Entree » Rice Recipes

Published: Jun 26, 2015 · Modified: Feb 15, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Masala Bhath | Spiced Rice With Ivy Gourd (Kovakkai)

Jump to Recipe

Kovakkai / Ivy Gourd happens to be one of our favorite vegetables and this Masala Bhath is absolutely a recipe to make with. This is a wonderful recipe to make for lunch boxes as well and the freshly ground spices makes it even flavorful.

Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai) in a plate

I love cooking one-pot meals and that is often something I make when I run out of ideas. When I was going through all the amazing recipes that my blogging marathon partner Kalyani has, this recipe sounded really flavorful.

I also happened to have some kovakkai (ivy gourd) in hand and so this was a perfect choice. I have only made curry / poriyal with kovakkai and when I saw that this rice had kovakkai in it, I wanted to try it out right away.

So I made it for dinner and served it with raita / pachadi. Kids loved the crunch of kovakkai in the rice along with cashew nuts and came for seconds.

Sign up to my newsletter

Also the masala powder used in the recipe is very flavorful. I am going to be making a batch of it and storing it to make vegetable rice in the future. Kalyani had garnished the rice with some freshly grated coconut which I omitted.

Preparation time – 20 minutes
Cooking time – 40 minutes
Difficulty level – easy

Recipe adapted from - Sizzling Tastebuds

Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai) served in aplate on a tray

Ingredients to make Masala Bhath – Serves 4 to 6

  • Basmati Rice – 2 cups
  • Kovakkai / Ivy Gourd – ½ lb (chopped thin, lengthwise)
  • Oil – 3 tbsp
  • Mustard seeds – 1 tsp
  • Cashew nuts – 2 tbsp
  • Asafetida – ¼ tsp
  • Curry leaves – few
  • Salt – to taste

Masala powder to make Masala Bhath –

  • Krambu / Cloves – 9
  • Cinnamon – 2, inch stick
  • Red chilies – 4 or 5
  • Jeeragam / Jeera – 2 tsp
  • Coriander seeds – 2 tbsp
  • Sesame seeds – 1 tbsp
  • Desiccated coconut – ½ cup
chopped Ivy Gourd (Kovakkai) on a plate

Procedure to make Masala Bhath

TO MAKE THE MASALA POWDER –

  • In a small pan, fry the desiccated coconut until golden brown (without any oil) and keep it in a bowl.
  • Now fry the rest of the ingredients mentioned under the masala powder until aromatic and place it in the same bowl as the fried coconut.
  • Once the ingredients cool down to room temperature, grind it to a powder.
Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai)

To make the Masala Bhath –

  • Wash and soak the rice for about 20 minutes. Then drain the rice and keep it aside until ready to use.
  • Either in a heavy bottom vessel or in the cooker, heat the oil. Add the mustard seeds, curry leaves, asafetida and the cashew nuts and let it fry for a minute.
Spices frying in a pan
  • Now add the chopped kovakkai and let it fry for about 5 minutes.
Ivy Gourd (Kovakkai) in a pan
  • Add the masala powder, salt and the drained rice and mix gently taking care not to break the rice.
Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai)
  • Add water needed to cook the rice (I used 4 cups of water) and cook until the rice and the vegetables are cooked.
Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai) in a pan
  • Garnish with cilantro and serve hot with Raita.
Masala Bhaath – Spiced Rice with Ivy Gourd (Kovakkai) is ready and served

More Rice Recipes

  • Kothamalli Sadam | Cilantro Rice | Coriander Rice
  • Beetroot Rice | Beetroot Pulao
  • Broccoli Fried Rice Recipe
  • Maangai Saadham | Raw Mango Rice

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Masala Bhaath in a Plate

Masala Bhaath – Spiced Rice With Ivy Gourd (Kovakkai)

I have only made curry / poriyal with kovakkai and when I saw that this rice had kovakkai in it, I wanted to try it out right away. So I made it for dinner and served it with raita / pachadi. Kids loved the crunch of kovakkai in the rice along with cashew nuts and came for seconds. Also the masala powder used in the recipe is very flavorful. I am going to be making a batch of it and storing it to make vegetable rice in the future.
No ratings yet
Print Pin Rate
Course: dinner, Lunch Recipes
Cuisine: Asian, Indian, Maharashtrian
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 540kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • spatula

Ingredients

TO MAKE MASALA BHAATH

  • 2 cups Basmati Rice
  • ½ lb. Kovakkai / Ivy Gourd Chopped thin, lengthwise
  • 3 tbsp. Oil
  • 1 teaspoon Mustard seeds
  • 2 tbsp. Cashew nuts
  • ¼ teaspoon Asafetida
  • few Curry leaves
  • to taste Salt

TO MAKE MASALA BHAATH –

  • 9 Krambu / Cloves
  • 2 Inch Cinnamon Stick
  • 4 or 5 Red chilies
  • 2 teaspoon Jeeragam / Jeera
  • 2 tbsp. Coriander seeds
  • 1 tbsp. Sesame seeds
  • ½ cut Desiccated coconut

Instructions

TO MAKE THE MASALA POWDER

  • In a small pan, fry the desiccated coconut until golden brown (without any oil) and keep it in a bowl.
  • Now fry the rest of the ingredients mentioned under the masala powder until aromatic and place it in the same bowl as the fried coconut.
  • Once the ingredients cool down to room temperature, grind it to a powder.

TO MAKE THE MASALA BHATH –

  • Wash and soak the rice for about 20 minutes. Then drain the rice and keep it aside until ready to use.
  • Either in a heavy bottom vessel or in the cooker, heat the oil. Add the mustard seeds, curry leaves, asafetida and the cashew nuts, and let it fry for a minute.
  • Now add the chopped kovakkai and let it fry for about 5 minutes.
  • Add the masala powder, salt and the drained rice and mix gently taking care not to break the rice.
  • Add water needed to cook the rice (I used 4 cups of water) and cook until the rice and the vegetables are cooked.
  • Garnish with cilantro and serve hot with Raita.

Nutrition

Calories: 540kcal | Carbohydrates: 84g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 305mg | Fiber: 6g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 4mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« English Digestive Biscuits | American Tea Biscuits
Lassi Patiala | Sweetened Yogurt Drink »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!