Ingredients Needed
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Cooked rice :- As required
Red chilly powder :– 1 tbsp
Turmeri powder :– ½ tbsp
Shallots :– 5 big / 8-10 small (Thinly sliced) / Onion – 1 medium
Tamarind :– Lemon sized (Soaked and juice extracted)
Mustard seeds :– ½ tbsp
Dry red chilly :– 2
Coconut bits :– 1 handful
Roasted gram | Pottukadala :– 1 tbsp | Chana dal – 1 tbsp [Any One]
Ginger :– 2 big piece [Finely chopped]
Green chilly :– 3 small [Finely chopped]
Curry leaves :– As Needed
Asafoetida | Hing
Salt :- As Needed
Gingelly oil
Making Steps
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Heat oil in a kadai , Add mustard seeds and let it splutter.
Add dry red chilly, coconut bits, roasted gram, ginger, green chilly and curry leaves.
When it gets roasted, add turmeric powder. Saute till the raw smell goes away.
Add red chilly powder and saute till the raw smell goes away.
Add shallots. Once the shallots turn golden, add tamarind extract.
Increase the flame. Add salt.
Add a small piece of jaggery also. (I normally add jaggery also. But today I do not have it)
Add asafoetida. Bring the gravy to boil.
Once the oil separates, add cooked rice and salt. Mix well
Switch off and transfer to a serving plate.
Note:- This tastes great even after cooling down. Hence, makes a great travel food.
