INGREDIENTS: Avalu (mustard), Jeera (cumin), Urad dal (vudhiballu), Chenna dal (bengal gram /senagapappu), Curry leaves, Green chillies, Red chillies, Salt, Inguva (hing), Turmeric, Menthulu (fenu greek ), , Tamarind paste, Red Sorrel leaves ( gongura) - optonal, Peanuts (ground nuts)





PREPARATION:

  • Place frying pan on flame

  • Add 1/2 t spn fenu greek seeds, mustard, cumin, 2 tbl spns of urad dal and roast

  • Add pinch of hing and turmeric

  • Add cut sorrel leaves, green chillies, curry leaves, salt and cook till raw small goes off

  • Cool all the ingredients

  • Grind it to fine paste

  • In the same frying pan add little oil

  • Add mustard, cumin, urad dal, chenna dal, peanuts and wait till they splutter

  • Add curry leaves, slit green chillies, red chillies and fry for a while, off flame

  • Add cooked rice into the pan, little salt and mix well

  • Let it stand still for 20-25 minutes to taste still more delicious

  • Serve with potato chips ....

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