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Ingredients
1 cup rice-cooked 'bite-like'
2 Tbsp ghee
1 sprig curry leaves
2-3 whole red chillies
1 tsp asafoetida
1 tsp mustard seed
1 Tbsp channa daal
1 Tbsp urad daal,dhuli
2 tsp salt
40 gm tamarind-made into pulp
1 tsp chilli powder
2 tsp sugar
Peanuts, optional
Cooking Style
Heat ghee and add curry leaves, whole red chillies, asafoetida, mustard and both the daals. Saute till slightly colored. Add the rice and saute till well mixed. Make the tamarind pulp into 1 cup, with water and add to the rice. Add salt, chilli powder and sugar, bring to a boil and simmer for about 5 minutes and serve.
1 cup rice-cooked 'bite-like'
2 Tbsp ghee
1 sprig curry leaves
2-3 whole red chillies
1 tsp asafoetida
1 tsp mustard seed
1 Tbsp channa daal
1 Tbsp urad daal,dhuli
2 tsp salt
40 gm tamarind-made into pulp
1 tsp chilli powder
2 tsp sugar
Peanuts, optional
Cooking Style
Heat ghee and add curry leaves, whole red chillies, asafoetida, mustard and both the daals. Saute till slightly colored. Add the rice and saute till well mixed. Make the tamarind pulp into 1 cup, with water and add to the rice. Add salt, chilli powder and sugar, bring to a boil and simmer for about 5 minutes and serve.
|
Ingredients
1 cup rice-cooked 'bite-like'
2 Tbsp ghee
1 sprig curry leaves
2-3 whole red chillies
1 tsp asafoetida
1 tsp mustard seed
1 Tbsp channa daal
1 Tbsp urad daal,dhuli
2 tsp salt
40 gm tamarind-made into pulp
1 tsp chilli powder
2 tsp sugar
Peanuts, optional
Cooking Style
Heat ghee and add curry leaves, whole red chillies, asafoetida, mustard and both the daals. Saute till slightly colored. Add the rice and saute till well mixed. Make the tamarind pulp into 1 cup, with water and add to the rice. Add salt, chilli powder and sugar, bring to a boil and simmer for about 5 minutes and serve.
1 cup rice-cooked 'bite-like'
2 Tbsp ghee
1 sprig curry leaves
2-3 whole red chillies
1 tsp asafoetida
1 tsp mustard seed
1 Tbsp channa daal
1 Tbsp urad daal,dhuli
2 tsp salt
40 gm tamarind-made into pulp
1 tsp chilli powder
2 tsp sugar
Peanuts, optional
Cooking Style
Heat ghee and add curry leaves, whole red chillies, asafoetida, mustard and both the daals. Saute till slightly colored. Add the rice and saute till well mixed. Make the tamarind pulp into 1 cup, with water and add to the rice. Add salt, chilli powder and sugar, bring to a boil and simmer for about 5 minutes and serve.
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