Recipe ingredients
- Rice -- 3 cups
- Tamarind Extract -- 5 tbsp.
- Split Bengal Gram -- 2 tbsp.
- Peanuts -- 0.5 cup
- Mustard Seeds -- 0.5 tsp.
- Dried Red Chile -- 5
- Green Chile -- 4
- Black Pepper Corns -- 8
- Turmeric Powder -- 0.5 tsp.
- Oil -- 0.5 cup
- Water -- 5 cups
- Coriander Leaves -- 1 bunch
- Curry Leaves -- 20
- Sesame Seeds -- 1 tbsp. (powdered)
- Asafoetida -- 0.5 tsp.
- Salt to taste
Recipe method
- 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.
- Meanwhile in a skillet, heat remaining oil on low heat.
- To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
- When the bengal gram turns light brown, add coriander leaves, remaining curry leaves, asafoetida, sliced green chiles and tamarind extract. 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 yoghurt.
- Note: You can adjust the amount of tamarind extract according to your taste.
Other indian recipes:
Pulihora tamarind rice recipe
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