Saakannam – is a Mixed Vegetable Rice made with lots of vegetables. Saakannam is made on one of the 9 days of Navratri/ Dasara . Amma (devi) will be decorated with only vegetables that day . This is also a perfect dish to make during Festivals because no onion or garlic is used in this rice recipe. Many types of vegetables are used in this dish.

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

This is a simple vegetable rice, made with simple spices like pepper, green chillies and salt. I also used nutmeg(jajikaya) powder for the flavoring. Little spiciness come from green chillies and pepper. In this recipe, less rice and more veggies, this is the ratio .

Mixed Vegetables – you can pretty much use any vegetable that you like or is available. I used 9 different types of vegetables – bendakai (okra or bhindi), chikkudu kaya, dondakaya (tindora), peas, sorakaya (lauki), eggplant, potato, carrot, , capsicum.

But you can also use other veggies like cauliflower, cabbage, beans, drumsticks, plantains, sweet potato, tomato, spinach, broccoli etc. You can use more or less veggies of your choice.

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

Here I am going to share you the list of naivedyam or prasadam recipes from my blog…

• ThriMadhuram Prasadam
• Paala Payasam | Paal/Pal Payasam | Rice Kheer | Payasannam
• Sweet Coconut Powder Prashad|Sweet Kobbari Podi Prasadam
• Pesara Poornalu | Pesara Boorelu |Whole Moong Poornalu/Boorelu
• Bhakshalu/Puran Poli/Holige/Oliga
• garelu
• Prasadam Nuvvula Pulihora/Prasadam Puliodarai

How to make Shakannam

PREP TIME: 15 MINS  COOK TIME: 20 MINS  TOTAL TIME: 35 MINS  COURSE: MAIN COURSE  CUISINE: INDIAN SERVINGS : 3-4

Ingredients

carrots, potato, peas, dondakaya, sorakaya, vankaya, chikkudu kaya, bendakaya, capsicum – 1/2 cup each. Adjust more or less and any veggies you like.

all veggies – 1/2 cup each	ginger paste – 1/2 tsp
rice – 3/4 cup (1 cup = 235 ml)	tumeric – 1/4 tsp
ghee – 2 tsp	green chillies – 5-6, slit
oil – 2 tbsp	cashews – few
jeera/cumin – 1 tsp	nutmeg/jajikaya powder – 1 tsp
lavanga/cloves – 3	pepper powder – 1/2 tsp
elaichi/cardamom – 2	salt – 1 tsp
cinnamon – 2	curry leaves – few
bay leaf – 1	water – 1.5 cups

Instructions

1. Rinse and soak rice for 10 mins.
2. Heat ghee and oil in a cooker(5 lt), add jeera, lavanga, elaichi, bay leaf, cinnamon, cashew, curry leaves and green chillies. Saute.
3. Add ginger, turmeric, pepper, and jajikaya/nutmeg powder.
4. Add veggies, salt, rice and water.
5. Cook the rice for 2 whistles.
6. Garnish with cilantro.
7. Serve hot with raita.

Raita :

Mix curd/yogurt, jeera powder, salt, cilantro and cucumber. Mix everything.

Tips

1. You can any veggies you like.
2. You can also adjust veggies more or less.
3. There should be less rice and more veggies in this recipe.
4. You can also make this rice in rice cooker or instant pot, or stove top.
5. You can omit nutmeg powder.

Step by step photo instructions

1. Rinse and soak 3/4 cup rice for 10 mins.
2. Heat 2 tsp ghee and 2 tbsp oil in a cooker(5 lt), add 1 tsp jeera, 3 lavanga, 2 elaichi, 1 bay leaf, 2 cinnamon, cashew, curry leaves and 5-6 green chillies. Saute.

3. Add 1/2 tsp ginger, 1/4 tsp turmeric, 1/2 tsp pepper, and 1 tsp jajikaya/nutmeg powder.

4. Add veggies, 1 tsp salt, 3/4 soaked rice and 1.5 cups water. Close the lid and cook the rice for 2 whistles.

5. Garnish with cilantro.

6. Serve hot with raita.

Raita :

Mix curd/yogurt, jeera powder, salt, cilantro and cucumber. Mix everything.