SERVING PORTION SIZE 2
- RAW RICE – 1/2 CUP OR 100 GMS
- LEMON – 1 BIG
- RED CHILLY – 3
- GREEN CHILLY – 2 SLIT AND CHOPPED
- TURMERIC POWDER – 1 TSP
- BLACKGRAM DAL – 1 TSP
- BENGAL GRAM DAL – 2 TSPS
- ASAFOETIDA – 1/4 TSP
- MUSTARD SEEDS – 1 TSP
- CASHEW NUTS (OPTIONAL) CHOPPED – 1 TBSP
- CURRY LEAVES – FEW
- CORIANDER LEAVES – 1 TBSP FINELY CHOPPED
- SESAME OIL – 1 TBSP
METHOD
- Wash rice well and cook such that the rice grains stand apart.
- Spread the cooked rice on a plate to cool.
- Take oil in a heavy bottomed pan, add mustard seeds and allow to splutter. Now add the dals, cashews & red chilly and fry till golden brown.
- Sprinkle the asafoetida in the hot oil and drop in the curry leaves and green chillies and switch off the flame. Add turmeric powder to the hot oil and mix. To the warm oil add the required salt and the juice of 1 lemon.
- Add the mixture to rice and mix gentle with a fork or back of a spoon .Take care not to break the rice grains.
- You finally mix in a teaspoon of ghee if required.
- Serve with appalams/potato curry
NOTE
VARIATIONS
- Fry the dals ,red chilly, a teaspoon of coriander seeds and fenugreek seeds in a little oil and powder them coarsely. Mix this powder with the rice .
- While tempering add a pinch of ajwain for a different flavor.
- Add 2 tbsps of grated carrot and saute along with the tempering for color and more nutrition.
