SOUTH INDAIN RICE

Recipes

SOUTH INDAIN RICE

SOUTH INDAIN RICE

1 ½ 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, next page       

3 tablespoons tamarind water      

1 teaspoon turmeric powder         

2 tablespoons ghee

salt to taste         

For the malagapadi powder

2 tablespoons coriander seeds

1 ½  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

A spicy rice from the South.

Preparation time : 20 minutes.

Cooking time: 10 minutes.

Serves 6 to 8.

Mix and roast all the ingredients for the malagapadi powder. When roasted, powder and store in an airtight vessel.

How to proceed

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Roast the peanuts and sesame seeds separately and powder them coarsely.

Heat the ghee, add the gram dal and mustard seeds and roast for 1 minute.

Add the red chillies, curry leaves and asafoetida and cook again for 1/2 minute.

Finally, add the rice, coconut, tamarind water, turmeric powder, malagapadi powder, roasted peanuts, sesame seeds and salt and cook for a few minutes.

Serve hot.

 

 



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