Indian Recipes
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Ingredients
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| 1 |
Rice, cooked |
3 cups |
| 2 |
Tamarind pulp |
4 tablespoons |
| 3 |
Chana dal |
1 tablespoon |
| 4 |
Peanuts |
1/2 cup |
| 5 |
Sesame seeds powder |
1 tablespoon |
| 6 |
Dried red chilies |
2 |
| 7 |
Green chilies, chopped |
4 |
| 8 |
Cumin seeds |
1/2 teaspoon |
| 9 |
Mustard seeds |
1/2 teaspoon |
| 10 |
Curry leaves |
10 |
| 11 |
Black peppercorns, crushed |
6 |
| 12 |
Asafetida [heeng] |
a pinch |
| 13 |
Turmeric powder |
1/2 teaspoon |
| 14 |
Salt |
to taste |
| 15 |
Oil |
2 tablespoons |
| 16 |
Fresh coriander leaves, chopped |
2 tablespoons |
| Method |
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Heat oil in a pan or kadahi, add cumin and mustard seeds, red chilies,
gram dal, peanuts, peppercorns and green chilies, and let them splutter.
Now add turmeric powder, asafetida and tamarind pulp and curry leaves and cook until
thickens, then add rice and salt, stir well to coat all over, cook for 2
minutes. Garnish it with coriander leaves and serve.
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| Servings - 3 |
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| Introduction
of the dish |
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Tamarind is widely use in the Southern part of India. It is
tangy pod more often use in chutneys.
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| Served
With... |
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Any course you like
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