Indian Recipes
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Ingredients
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| 1 |
Rice , cooked |
3 cups |
| 2 |
Tamarind pulp |
4 tablespoons |
| 3 |
Peanuts |
1/2 cup |
| 4 |
Sesame seeds powder |
1 tablespoon |
| 5 |
Dried red chilies |
2 |
| 6 |
Gram dal[chana dal] |
1 tablespoon |
| 7 |
Curry leaves |
10 |
| 8 |
Green chilies, finely chopped |
4 |
| 9 |
Mustard seeds |
1/2 teaspoon |
| 10 |
Cumin seeds |
1/4 teaspoon |
| 11 |
Black peppercorns |
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, asfoetida 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 |
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