Ingredients:
• 1.5 cups – Rice
• 1/4 cup – roasted Peanuts (remove skin and grounded coarsely)
• 1 tsp – Urad Dal
• 1 tsp – Channa dal
• 1 sprig – Curry leaves
• 1 pinch – Hing
• 1 to 2 – dry Red Chillies
• 1/4 tsp – sambar powder
• 1 tsp – fresh Coconut grated or grated copra (optional)
• 1/4 tsp Methi powder (optional)
• 1 pinch – Turmeric powder
• 1.5 tsp – oil
• 1 small ball size – Tamarind juice
• 1 little – grated Jaggery (optional)
• Salt to taste
Method:
- In a vessel, pour oil. Add channa dal, urad dal and saute till it becomes golden in colour. Add curry leaves and red chillies.
- To this, add the tamarind paste and let it simmer for 2 mins.
- Then add grated coconut, powdered ground nuts, sambhar powder or methi powder and sugar or jaggery.
- Keep on stirring the mixture till oil starts to leave at the side.
- Since very less oil is used, stir until it doesn’t start sticking to the pan.
- Add the cooked rice to this mixture.
- Garnish with coriander leaves.
- Serve hot.
Recipe courtesy of Premal Palan