South indian rice

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

A spicy rice from the South.

Cooking Time : 10 minutes.
Preparation Time : 20 minutes.

Serves 6 to 8.

1 1/2 teacups uncooked rice
3 tablespoons peanuts
3 tablespoons sesame seeds
1 tablespoon gram dal
3 red chillies
5 curry leaves
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
2 tablespoons grated `coconut
3 tablespoons malagapadi powder

3 tablespoons tamarind water

1/2 teaspoon turmeric powder
2 tablespoons ghee
salt to taste
For the malagapadi powder
2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
2 tablespoons gram dal
2 tablespoons urad dal
2 tablespoons sesame seeds (til seeds)
12 red chillies
1 teaspoon asafoetida
1 teaspoon salt
1. Mix and roast all the ingredients for the malagapadi powder. When roasted, powder and store in an airtight vessel.
How to proceed
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cook.
2. Roast the peanuts and sesame seeds separately and powder them coarsely.
3. Heat the ghee, add the gram dal and mustard seeds and roast for 1 minute.
4. Add the red chillies, curry leaves and asafoetida and cook again for 1/2 minute.
5. Finally, add the rice, coconut, tamarind water, turmeric powder, malagapadi powder, roasted peanuts, sesame seeds and salt and cook for a few minutes.
6. Serve hot.

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