- Cooked rice - 2 cups
- Tamarind Juice(Thick) - 2 cup
- Groundnuts - 10
- Cashews - 5 to 6
- Chilli Powder (see below for preparing it)
- Turmeric powder - 1/2 tsp.
- Salt to taste
- Oil (Preferred Gingely Oil)
For Tempering :
- Dried red chili - 2
- Mustard Seeds - 1/4 tsp.
- Methi seeds - 1/4 tsp.
- Urid dhall - 1/4 tsp.
- Channa Dhall - 1/4 tsp.
- Hing - 1/4 tsp.
- Curry leaves - 1 string
Ingredients & Method for preparing Chilli Powder :
- Dried Red Chili - 15
- Whole Urad dhall - 2 tbsp.
- Chana dhal - 1 tbsp.
- Toor Dhal - 1 tbsp.
- Methi seeds - 1/2 tsp.
- Ellu (Black) - 1/4 cup or
- Jaggery - little
- Dhaniya seeds - 1 tbsp.
Heat Kadai and roast all the above ingredients one by one...and
grind it into fine powder.. if using jaggery skip it .
Keep stirring it often and be very careful try to keep the flame in medium as it splutters a lot if possible make it in deep vessel like cooker or big kadai. U can store it for few days..on day 1 it will it be bit spicy . so take little paste and mix it to the rice.
once it is ready, u can mix it well with the cooked rice ..and best combination is potato curry ,chips,appalam..
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