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
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.
180. Masala Vada
Cooking time: 30 minutes (with soaking time of 1.5 hours)
Serves 4-5
Required ingredients:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.