Tondali Bhaat /Tindli Pulav/Ivyguard Rice

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4.88 from 8 votes

About Tondali Bhaat /Tindli Pulav/Ivyguard Rice

Tondali Bhaat, also known as Tindli Pulav or Ivyguard Rice, is an authentic Maharashtrian recipe that shines during the summer months. Made with fragrant basmati rice, fresh ivyguard, peas, and onions, this dish is both wholesome and vibrant—perfect for brunch, lunch, or dinner.
Quick and easy to prepare, Tondali Bhaat is typically served with cooling accompaniments like buttermilk, raita, or curd, making it a refreshing meal for warm days. Its delightful flavors and satisfying texture are sure to win you over. Give this classic recipe a try—you’re bound to love it!
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Recipe Time & More

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Calories 190 kcal
Servings 2

Ingredients
 

Masala

Garnishing

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Instructions
 

  • Wash rice and soak in water for approximately 15-20 minutes. Chopped IvyGuard, onion and green peas
    Tondali Bhaat /Tindli Pulav/Ivyguard Rice - Plattershare - Recipes, food stories and food lovers
  • Heat oil in a pan and crackle mustard seeds and jeera .Add finely chopped onion and saute' for a while , add ginger garlic paste , chopped green chillies, curry leaves and soaked rice . Saute' for next 3-5 minutes
    Tondali Bhaat /Tindli Pulav/Ivyguard Rice - Plattershare - Recipes, food stories and food lovers
  • Add Turmeric powder , Goda Masala (garam masala), salt, sugar , chopped IvyGuard and green peas . Mix well everything .
    Tondali Bhaat /Tindli Pulav/Ivyguard Rice - Plattershare - Recipes, food stories and food lovers
  • Add 2-3 cups of water , mix well and cook covered for next 10-15 minutes on low heat . Check in between .
    Tondali Bhaat /Tindli Pulav/Ivyguard Rice - Plattershare - Recipes, food stories and food lovers
  • Garnish with grated coconut and coriander . Serve hot with chilled raita, curd or buttermilk and enjoy endlessly to beat the heat .
    Tondali Bhaat /Tindli Pulav/Ivyguard Rice - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Additional Tips

  • For extra crunch and authentic flavor, add a handful of roasted peanuts or cashews while sautéing the onions—this not only enhances texture but also adds a subtle nutty aroma.
  • If you prefer a deeper flavor, sprinkle a teaspoon of Maharashtrian goda masala or garam masala along with the veggies before adding the rice, lending a unique regional touch to the dish.
  • To make this recipe vegan, simply use oil instead of ghee and pair the pulav with a coconut-based raita or spiced vegan yogurt on the side.
  • Leftover Tondali Bhaat can be used to make crispy rice patties—just shape into small discs, pan-fry until golden, and serve with chutney for a delicious snack or breakfast.
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4.88 from 8 votes

Recipe Nutrition

Calories: 190kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.6g | Sodium: 1710mg | Sugar: 2g

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Renu Chandratre
Renu Chandratre
Articles: 12

8 Comments

4.88 from 8 votes

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