This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is both spicy and tangy and is sometimes served in temples as offerings. Very yummy and easy to prepare, it is often carried along while travelling and also as a lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papads or chips. So check out the step by step pictorial recipe to prepare this simple comfort food.
To dry roast & grind -
- 2 tsp. chana dal
- 1 tsp. urad dal
- 1 tsp. whole coriander seeds
- 1/4 tsp. fenugreek seeds
- 4-5 dry red chilies
- 1 tsp. sesame seeds
Other Ingredients -
- 2 cups cooked rice
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 2 dry red chilies
- 1/4 tsp. asafoetida (hing)
- 1 tsp. urad dal (split black gram)
- 1-2 green chilies, slit
- 2 tbsp. peanuts
- 1 sprig curry leaves
- 1/2 cup tamarind pulp mixed with some water if preferred
- salt to taste
- 1/2 tsp. turmeric powder
- coriander leaves to garnish
Mix the ground spice powder with the rice and a pinch of salt. Keep aside.
Heat oil in a pan. Temper with red chili and mustard seeds. After it stops spluttering, add the asafoetida, urad dal, green chilies, peanuts and curry leaves. Sauté for a few seconds.
Now add the turmeric powder, tamarind pulp and salt to taste. Simmer till the oil separates.
Add the rice and combine everything well. Stir fry for 2-3 minutes on a medium flame.
When done, switch off the flame and garnish with coriander leaves. Serve with papad or chips for a great comfort meal.
The ground spice powder.
Mix ground spice powder with rice & a pinch of salt. Keep aside.
Heat oil & temper with red chili & mustard seeds. Then add asafoetida,
urad dal, green chilies, peanuts & curry leaves. Sauté few seconds.
Add turmeric powder, tamarind pulp & salt to taste. Simmer till the
oil separates.
Add rice & mix well. Stir fry for 2-3 minutes.
Switch off the flame & garnish with coriander leaves.
Serve with papad or chips for a great comfort meal.
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