This is a famous south Indian dish. Almost every one loves this recipe. Adjust the amount of spices according to individual taste. I strongly recommend to give a try. This dish is rich with healthy spices.
Serving size: 3-4 persons
Preparation time: 30 min
Ingredients:
White rice: 1 cup
Tamarind: 50 grams
Green chilies: 2-3
Curry leaves: 1 stalk
Red chili: 1
Peanuts: 2tbsp (optional)
Split chick pea (Chana Dal): 2 tbsp (optional)
Sesame seeds: 1 tbsp (optional)
Turmeric: 1 tsp
Asafoetida/ hinge: 1/4 tsp (optional)
Mustard seeds: 1/2 tsp
Cumin: 1/2 tsp
Fenugreek: 1/2 tsp
Oil: 1-2 tbsp
Salt to taste
Method:
Start cooking rice in a cooker.
Soak tamarind in water for 10min./ microwave it for 3 min.
Extract pulp by squeezing the tamarind pulp in water. Repeat squeezing until the water is somewhat clear. Throw away the tamarind pulp.
Keep the tamarind extract aside.
You can skip this fussy step by buying a bottle of tamarind pulp from Indian groceries.
Heat oil in pan.
Add peanuts, Chana Dal, red chili, fenugreek, mustard, cumin, sesame, curry leaves, hinge and a pinch of turmeric in order.
Add tamarind extract to pan.
Boil the mixture until it becomes thick.
This can be stored in an air tight container for a month if it is refrigerated.
Rice should be done by now.
Spread the cooked rice in a wide pan or baking dish.
Sprinkle salt according to taste.
Sprinkle the remaining turmeric.
Add 1 tbsp of oil only if required.
Now add the above tamarind mixture.
Mix everything taking care of not to mash the rice grains.
Serve hot.
It can also be eaten with yogurt.
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