Spicy Rice recipe
Basmati Rice cooked- 2 cups
Tamarind - Marble size
Red chillies- 4-5
Fenugreek seeds- 1/4 tsp
Fresh grated coconut- 3/4 cup
salt to taste
Ghee
Asafoetida 2 tsp
3 tsp freshly chopped coriander
3 tsp of freshly roasted groundnuts (with coats removed)
1 tsp of grated jaggery. Seasoning Ingredients:
3 Tsp of ghee, 1/2 tsp of asofotida, 1 tsp of urd dal,
1 tsp of channa
dal, 1 tsp of mustard seeds, 1 tsp of turmeric powder,
2-3 red
chillies, 6 curry leaves. Grind to fine paste the following: grated coconut, tamarind, red chillies, fenugreek seeds,
mustard seeds, 2 tsp of asofotida and jaggery.
Heat the ghee in the kadai and
add the ingredients for seasoning.
When mustard seeds start to splutter, add
the groundnut and saute for a minute or two.
Then add the ground coconut-mustard
paste and fry till the raw smell of tamarind disappears.
Then add the cooked Long grained rice and saute the mixture
well, so the rice is well coated with the spicy mixture.
Adjust the salt.
Garnish with freshly chopped coriander leaves.
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