Updated: Mar 24, 2020
Yields:4 to 5 persons Servings
Prep Time:20 Mins
Cook Time:25 Mins
Total Time:45 Mins
A traditional South Indian tangy rice dish specked with spices, roasted peanuts and aromatic curry leaves.
2 cup Raw rice (Cook such that each grain is separate, spread to cool)
1/2 tsp Turmeric (Haldi) powder
15-20 Curry leaves
1 Large lemon sized tamarind (Soak in a cup of hot water and extract pulp)
1 tsp Jaggery (Gud)
1 tbsp Chana dal (Split bengal gram)
1 tbsp Udad dal (Split black gram)
1 tsp Mustard seeds (Rai)
1 tsp Cumin seeds (Jeera)
3-4 Medium dry red chillis
4-5 Green chillis slit length wise
1/4 tsp Asafoetida (Hing)
1 1/2 tbsp Roasted sesame powder
2 tbsp Roasted peanuts
3 tbsp Oil
Salt to taste
Step 1 Sprinkle turmeric powder, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
Step 2 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds.
Step 3 Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, . It will be a like a thick but flowing paste. Remove from heat.
Step 4 Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds powder and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
Step 5 Serve with curd.