Halwai May 9, 2018

Ingredients:

• 3 cups – Rice rava
• 5 cups – water
• 250 g – Tamarind
• 5-6 – green pepper
• 5 – Fenugreek seeds
• 1 bunch – Cilantro
• 5 tsp – oil
• salt
• 1/2 tsp – Bengal dal
• 10 g – Jaggery
• 2 – red dried pepper
• 1/2 tsp – Jeera
• 1 tsp – Mustard Seeds
• 1 pinch – Turmeric powder

Method:

  1. Soak tamarind in sufficient water.
  2. In a pan heat 5 tsp of oil, add mustard seeds and urad dal, jeera and Bengal dal.
  3. When the mustard seeds start to pop add the tamarind pulp.
  4. Add fenugreek seeds, green mirchi, red mirchi, cut cilantro, jaggery and salt.
  5. Cover the pan till the pulp becomes a thick gravy. Keep aside.
  6. Heat a vessel and pour 4 tsp of oil.
  7. Once the oil becomes hot then pour 5 cups water in to that vessel and add one pinch of turmeric powder and cover it.
  8. When the water starts boiling, add 3 cups of rava and stir continuously and then cover it.
  9. After the water completely evaporates, take a big plate and place the cooked rava on it. Let this cool off.
  10. Mix the tamarind gravy with the rava.

Recipe courtesy of Saroj Kering