Okara Rice recipe
Raw rice - 1 cup
Okara - 150gm
Onion -1big
Redchilli powder - 1 teaspoon
Jeera powder - 1/2 teaspoon
Grated coconut - 4 tablespoons
Tomato pulp -1/2 cup
Thick tamrind pulp - 2 tablespoons
Turmeric powder - 1/4 teaspoon
Ghee - 2 tablespoons
cashewnuts (broken) -2 tablespoons
Mustard seeds - 1 teaspoon
Tej patta - 2
Cooking oil - 100 gm
Salt - to taste
Cook the rice Wash and wipe the bhindis and cut into one inch long
pieces.
Heat oil, add 1 teaspoon salt and fry the pieces in one
batch to a brown colour, dtain, remove and keep aside.
In the same pan (with the oil left over) add the ghee
and season with mustard seeds, cashew nuts and tej bhartha.
When the nuts are
golden brown add greated onion, tomato pulp, tamarind pulp and fry for 2 minutes.
Add all the powders and fry till the oil floats.
Add the rice, salt, grated coconut and mix gently.
Cover and keep on slow flame for 8-10 minutes stirring
occasionally.
Remove the contents in a serving dish, garnish with coriander
leaves and serve with any raita and pappad.
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