2 1/4 cups (450 g) 1 lb Rice, washed
Grind to a paste:
2 tbsp Mustard seeds (rai)
8 Green chillies, chopped
1/2 Onion, medium-sized
3 tbsp (12 g) Coconut (nariyal), piece
1 tsp (6 g) Ginger (adrak)
1/2 tsp (3 g) Garlic (lasan)
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp (12 g) Tamarind (imli), extract
8 Green chillies, chopped
1/2 Onion, medium-sized
3 tbsp (12 g) Coconut (nariyal), piece
1 tsp (6 g) Ginger (adrak)
1/2 tsp (3 g) Garlic (lasan)
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp (12 g) Tamarind (imli), extract
For the tempering:
2 tbsp (30 ml) 1 fl oz Coconut oil
1/2 tsp (1 1/2 g) Mustard seeds
1 tsp (5 g) Black gram, split (dhuli urad dal)
1 tsp (5 g) Bengal gram (chana dal)
8 Dry red chillies (sookhi lal mircti)
a few Curry leaves (kadhi patta)
Salt to taste
1/2 tsp (1 1/2 g) Mustard seeds
1 tsp (5 g) Black gram, split (dhuli urad dal)
1 tsp (5 g) Bengal gram (chana dal)
8 Dry red chillies (sookhi lal mircti)
a few Curry leaves (kadhi patta)
Salt to taste
method
1. Cook the rice in 4 1/2 cups salted water. Drain and add the ground mustard seed paste. Mix well.
2. For the tempering, heat the coconut oil in a wok (kadhai); add the mustard seeds. When they start spluttering, add split black gram, Bengal gram, and dry red chillies. Fry till light golden brown. Add curry leaves and salt.
3. In a big bowl, mix the rice and the tempering with a flat spoon. Serve hot.
2. For the tempering, heat the coconut oil in a wok (kadhai); add the mustard seeds. When they start spluttering, add split black gram, Bengal gram, and dry red chillies. Fry till light golden brown. Add curry leaves and salt.
3. In a big bowl, mix the rice and the tempering with a flat spoon. Serve hot.
serving amount
serves: 3 - 4
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