How to make South Indian Vegetable Rice for Festivals

Saakannam or Shakannam is a delicious South Indian mixed vegetable rice made without onion or garlic. This is a perfect dish to make during Festivals. A mix of vegetables are used in this dish.

For South Indians rice is the first thing that comes to mind when thinking of a menu. So we make pongal for breakfast, masala coconut rice for lunch and brown rice green pulao for dinner. Such is our love for anything with rice.

Festival season is no different. There is either a sweet or savory rice dish made as an offering during dasara or diwali.

But when making as offering to god, use of onion, garlic, garam masala etc. are avoided. Also using premade or store bought masalas is not preferred. So with these in mind, I make this mixed vegetable rice aka saakannam/ shakannam during fetivals.

Saakannam is made on Sapthami or the 7th day of Navratri/ Dasara. We pray to goddess Kali and make this rice dish.

In Telugu, saakam (shaak) means vegetables and annam means rice. This is a simple dish made with vegetables that are seasonally available. There is no hard and fast rule on which veggies to use.

I keep the flavorings simple in this vegetable rice, just grated ginger and green chilies. In addition, I add grated coconut (fresh or frozen) to add some texture and taste. You can add lemon juice or coconut milk for extra flavor.

Ingredients

There are 2 main ingredients in this dish:

Mixed Vegetables - you can pretty much use any vegetable that you like or is available in the market. I used eggplant, potato, carrot, green beans, cauliflower.

But you can also use other veggies like peppers, cabbage, plantains, sweet potato, green peas, tomato, spinach etc.

Rice - I use sona masoori rice but any medium or short grain rice will work. I would not recommend using Basmati rice here.

Other ingredients you need to make saakannam:

• Tempering - urad dal, chana dal, mustard, cumin seeds, hing
• Ginger, green chilies, curry leaves
• Peanuts & Cashews
• Turmeric, salt

Instructions

Start the recipe by cooking the rice. I use the instant pot and cook it for 6~8 minutes. Add turmeric, salt and oil. Set aside to cool.

In a large saute pan, heat ghee and oil. Add peanuts, chana dal, urad dal, mustard, cumin seeds, dry red chilies and cashews. Cook until the lentils are golden and the seeds start spluttering.

Add curry leaves, ginger and green chilies. Cook for 1~2 minutes.

Next add the mixed vegetables and turmeric. Cover and cook until the veggies are tender, about 10~12 minutes.

Stir in grated coconut, salt and cook for 2 minutes.

Add the cooked rice and mix well to combine and cook for 2~3 minutes. Garnish with chopped cilantro and serve hot.

Tips

• Any short or medium grain rice would work in this recipe. Try not to use aromatic rice variety like basmati.
• While cooking rice, make sure that it is not mushy and the grains are separate. Add a few drops of oil while cooking to get the best texture.
• Use any vegetables that you like and have on hand. Some examples are peppers, cabbage, plantains, sweet potato, green peas, tomato, spinach etc. Just make sure to use 4~5 cups of chopped veggies.
• Precooking the veggies makes making this dish really fast. If desired, steam or microwave the veggies until fork tender before using.
• You can customize the recipe as per your taste preference. Add lemon juice or coconut milk for a slightly different recipe.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Few more South Indian recipes to try

Here are some of my favorite South Indian dishes that you can make during festivals.

• Palakura punukulu
• Jonnalu senagalu (sorghum & chickpea saute)
• Moong dal sundal
• Mixed dal rasam
• Undrallu with allam pachadi
• Mango Kosambari

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Saakannam/ Shakannam

South Indian style Vegetable Rice without onion, garlic that is perfect to make during festivals. A mix of vegetables are used in this dish.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: Main Course

Cuisine: andhra

Servings: 4 servings

Ingredients

1x2x3x

• 1½ cups Rice*
• 2 tablespoons Ghee
• 1 tablespoon Oil
• 3 tablespoons Peanuts
• 1 teaspoon Chana Dal
• 1 teaspoon Urad dal
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 2 ~ 3 Dry Red chilies
• 1 tablespoon Cashews
• 8 ~ 10 Curry Leaves
• 2" Ginger piece, finely grated
• 3~4 Green chilies, slit
• 4~5 cups Chopped Mixed vegetables*
• ½ tsp Ground Turmeric
• To taste Salt
• ½ cup Fresh or dry grated coconut (optional)
• 2 tablespoons Cilantro, chopped (optional)

Instructions

• Cook rice along with a pinch of turmeric, salt and few drops of oil. Once done, set aside to cool. Make sure rice is not mushy.
• Heat ghee and oil in a large saute pan. Add peanuts, chana dal, urad dal, mustard, cumin seeds, dry red chilies and cashews. Cook until the lentils are golden and the seeds start spluttering.
• Add curry leaves, ginger and green chilies. Cook for 1~2 minutes.
• Next add the mixed vegetables and turmeric. Cover and cook until the veggies are tender, about 10~12 minutes.
• Stir in grated coconut, salt and cook for 2 minutes.
• Add the cooked rice and mix well to combine and cook for 2~3 minutes. Garnish with chopped cilantro and serve hot.

Notes

• Any short or medium grain rice would work in this recipe. Try not to use aromatic rice variety like basmati.
• While cooking rice, make sure that it is not mushy and the grains are separate. Add a few drops of oil while cooking to get the best texture.
• Use any vegetables that you like and have on hand. Some examples are peppers, cabbage, plantains, sweet potato, green peas, tomato, spinach etc. Just make sure to use 4~5 cups of chopped veggies.
• Precooking the veggies makes making this dish really fast. If desired, steam or microwave the veggies until fork tender before using.
• You can customize the recipe as per your taste preference. Add lemon juice or coconut milk for a slightly different recipe.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Calories: 498kcal

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