INGREDIENTS:
For masala -

6 red chillies
1 tsp cumin seeds (avalu)
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds (dhaniya)
4 cloves (lavangam)
2 pieces cinammon (dalchina chekka)
2 tsp urad dal (vudhi pappu)
1 tsp channa dal (bengal gram / senagapappu)
1/2 tsp peppercorns (miriyalu)
1/2 cup coconut gratings (kobbera)
Oil/ghee (clarified butter) for roasting



Fry all the ingredients one by one in oil, cool and grind well into course powder and store in an container


For Rice - 
1/2 cup toor dal (kandhi pappu)
1 cup raw rice
5 tb spns bisi bhella bath masala
1/2 cup thick tamarind juice
2 cups chopped vegetables (carrots, green beans, potatoes, peas, alu, gobi, etc)
4 green chillies, chopped
3 tbsp ghee(clarified butter)
1/2 tsp mustard seeds (avalu)
2 tsp cashewnuts, chopped
1 tb spn curry leaves
1 tsp urad dal (vudhi pappu)
Salt to taste


PREPARATION:
  • Wash the rice and toor dal together 
  • Cook under pressure with the chopped vegetables till completely done
  • Open the cooker lid after cooling
  • Add the tamarind juice to the above boiled rice/dal/vegetables and mix well
  • Add 5 spoons of prepared masala powder and mix
  • Set aside for few minutes
  • Heat the ghee and add the mustard, green chillies, curry leaves, cashewnuts, urad dal
  • When the seasoning is ready,add it to the rice mixture and add salt to taste
  • Simmer foe few minutes and dish out
  • Garnish with coriander
  • Serves good with onion raitha
  • Additional boondhi kara also tastes good with it

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