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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