Thursday, June 9, 2011

Onion Tamarind Rice

1 bowl cooked rice
1 big onion finely chopped
tamarind soaked in 4tsp water
2tsp oil
1/2 tsp mustard
1/2 tsp cumin/jeera seeds
2 tsp urad dhal
2 spoon coriander/dhanya powder/seeds
2 tsp bengal gram dhal
3-4 dry chillies
1tbp peanuts
2 green chillies finely chopped
few curry leaves
1tsp turmeric
pinch of jaggery
salt as per taste.
 2tsp roasted chana/dahlia powder
2 tsp white til powder

Without adding oil first fry 1 tsp each of urad dhal, bengal gram dhal, corainder seeds/powder and dry chillies.
Once it gets aromatic and colour changes cool it to room temparature and grind to fine powder.
Separately fry white til without adding oil for a min until colour changes, grind it to fine powder.
Grind to fine powder roasted chana and keep aside.
Now all the three powders are ready.
Heat oil in the pan add mustard, urad dhal bengal gram dhal, fry till colour changes.
Now add green chillies, curry leaves, onion.
Once onion turns slight brown in colour add tamarind juice, salt, pinch of jaggery, ground powder of urad dhal, bengal gram dhal, coriander seeds and dry chillies.
Cook on high flame for 4-5 mins or till the water is evaporated. Switch off the flame.
Now add cooked rice, ground powder of white til and roasted chana and mix well.
Garnish with cashews and coriander leaves. Serve hot

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