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Foodrhythms

Ingredients

1/2 Kg Fine Rice

1 Cup Tamarind Soaked in Water for 30 Minutes

3 Table Spoons Peanuts

1 Cup Kabuli Chana (Chick Peas) Soaked for 8 Hours

3 Small Bunches of Curry Leaves

2.5 Tea Spoons Salt

1/4 Tea Spoon Turmeric

1 Cup Oil

3 Tea Spoons Nuvvulu / Thil (Seasame Seeds)

1 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Menthulu (Fenugreek)

6 Red Chillies

3 Green Chillies Making a Vertical Cut in each Chilly

Pinch of Inguva (Asafoetida) - Very Little

1/2 Tea Spoon Bellam (Jaggery)

1 Tea Spoon Ginger Sliced Vertically

1 Tea Spoons Avalu (Mustard)

Cooking Procedure

1

Cook Soaked Kabuli Chana (Chick Peas) in a cooker until 7 whistles

2

Remove the water from Chana and keep it aside after pressure is gone from the cooker.

3

Make partially cooked steamed Rice and spread it in a big plate to cool it. Add 1 Tea Spoon of Salt to the rice and mix it well.

4

Make thick juice out of the soaked Tamarind and throw away the pulp

5

Add Turmeric,1.5 Tea Spoons Salt, 3 Red Chillies, 2 Bunches of cleaned Curry Leave stems, 3 Green Chillies, 2 Tea Spoons Oil, Ginger, Inguva (Asafoetida), Bellam (Jaggery) to the Tamarind juice and mix well. Cook this mix on medium heat.

6

While the Tamarind mixture is cooking place a pan on the stove and saute Nuvvulu (Seasame Seeds), Menthulu (Fenugreek), 1/2 Tea Spoon Jeelakarra (Cumin Seeds). Powder sauted ingredients and add the mix to the cooking Tamarind mixture.

7

Boil Tamarind mixture on medium heat until it turns to thick paste. Once done, turn off the heater and keep it aside.

8

Place a pan on heater and add oil to it.

9

When the oil is hot add 1/2 Tea Spoon Jeelakara (Cumin Seeds), Avalu (Mustard), 3 Red Chillies, 1 bunch Curry Leaves, Peanuts and let it cook until Peanuts turn golden brown color.

10

Add cooked Kabuli Chana (Chick Peas) to this mixture and let it cook for 5 minutes.

11

Add Kabuli Chana mixture to the Tamarind mix and mix well

12

Add the final mix to the white rice and let it soak for 30 mintues to 1 hour for the rice to pick up tamarind taste.

13

Tamarind mixture has shelf life of 2-3 days if refrigerated and can be used to mix with rice as and when required.

Tags

Rama Devi's
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