3 cups rice
5 tablespoons tamarind extract
2 tablespoons split bengal gram
1/2 cup peanuts
1/2 teaspoon mustard seeds
5 dried red chiles
4 green chiles
8 black peppercorns
1/2 teaspoon turmeric powder
1/2 cup oil
5 cups water
1 bunch coriander leaves
20 curry leaves
1 tablespoon sesame seeds (powdered)
1/2 teaspoon asafoetida
Salt, to taste
Servings: 4
1. In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside.
2. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split Bengal gram, red chilies, pepper corns and peanuts. When the Bengal gram turns light brown, add coriander leaves, remaining curry leaves, asafoetida, sliced green chilies and tamarind extract.
3. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yogurt.
Preparation Time: 40 minutes
Notes: You can adjust the amount of tamarind extract according to your taste.
Cuisine: Indian
5 tablespoons tamarind extract
2 tablespoons split bengal gram
1/2 cup peanuts
1/2 teaspoon mustard seeds
5 dried red chiles
4 green chiles
8 black peppercorns
1/2 teaspoon turmeric powder
1/2 cup oil
5 cups water
1 bunch coriander leaves
20 curry leaves
1 tablespoon sesame seeds (powdered)
1/2 teaspoon asafoetida
Salt, to taste
Servings: 4
1. In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside.
2. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split Bengal gram, red chilies, pepper corns and peanuts. When the Bengal gram turns light brown, add coriander leaves, remaining curry leaves, asafoetida, sliced green chilies and tamarind extract.
3. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yogurt.
Preparation Time: 40 minutes
Notes: You can adjust the amount of tamarind extract according to your taste.
Cuisine: Indian
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