Kushka is very popular in Chennai and other parts of Tamilnadu. This versatile dish can be served with any thick gravy or tempered eggs or nicely cooked meat. The main flavour of this recipe comes from the aromatic spices such as cloves, cardamom, bay leaves, stone algae, any nut paste, saffron and curd. I wanted a vegan version of this recipe so named it vegan kushka, so added capsicum and babycorn avoiding all dairy products, eggs and meat. So let’s make vegan kuskha.
Soak the rice for at least 40 minutes and strained 5 minutes before adding to the recipe;
Add water according to the type of rice you are using because the rice:water ratio varies as per the age and quality of rice. Stick to your usual rice : water ratio.
This is a vegan version so I did not add curd, ghee and any dairy product. You are free to add curd which gives a good flavour to kushka. You can also add vegetable stock instead of water or meat or fish stock for non vegan.
Other vegan substitutes for flavour are almond milk, cashew milk or soy milk.
Adjust the flame as per the utensil you are using.
You can completely omit the vegetables and make it a simple flavoured rice.
I just enjoyed sharing the recipe as much as I enjoyed while making. I welcome all your suggestions to make this recipe better. Feel free to comment below and let me know if you have tried this recipe in a vegan way 🙂 and have a great day 🙂