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Ingredients:
Rice - 2 cups
Tuvar dhal - 1 cup
Turmeric powder - a pinch
Asafoetida powder - a pinch
Brinjal - 2 nos (Chopped)
Carrot - 1 no (Chopped)
Drumstick - 2 nos (Chopped)
Tamarind – 1 small lime size
Oil – 5 tbsp
Fenugreek seeds - 1 tsp
Poppy seeds - 1 tsp
Cloves - 4 nos
Cinnamon - A small piece
Cardamoms - 4 nos
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tsp
Red chillies - 6 nos
Grated coconut - 1 cup
Mustard seeds - 1 tbsp
Green chillies - 4 nos
Curry leaves
Madras onions - 100 gms (Chopped)
Salt to taste
Ghee - 1 tbsp
Cashew nut - 10 nos
Coriander leaves
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METHOD
- Keep Rice in a container with 6 cups of water, a pinch of turmeric powder, Asafoetida powder and chopped vegetables.
- Extract 1 cup of tamarind juice.
- Heat 1 tsp of oil in a pan add Fenugreek, poppy seeds, cloves, cinnamon, cardamom, Cumin seeds, Coriander seeds, Red chillies, Grated coconut and fry to golden brown colour.
- Grind it in to fine powder and mix it to the rice mixture.
- Heat remaining oil in a pan, mustard seeds, green chillies, and curry leaves then add chopped small onions to it and fry till turns golden brown colour.
- Add these to the soaked rice mixture.
- Add the extracted tamarind juice to rice, salt and mix it.
- Heat a little ghee and fry cashew nuts until golden brown in colour.
- Cook the rice finely and add some more ghee to it and mix thoroughly.
- Garnish it with coriander leaves.
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