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
- 1/2 tsp. cumin seeds
- 1/2 tsp. peppercorns
- 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.
For all the egg lovers, here is an amazing Hyderabadi style egg curry, called 'Ande Ka Salan' in the local lingo. It has a distinct flavour that comes from few aromatic spices like sesame seeds, peanuts, fresh coconut, mint and other dry spices. This is the base of the gravy which is both spicy and tangy.
It can be relished with steamed rice, jeera rice, pulao, plain biryani, tandoori roti, naan, rumali roti or just plain chapati. So go ahead and make this delectable egg curry by following an easy step by step pictorial recipe to prepare this delicacy.
- 2 eggs, boiled
- 2 tbsp. fresh grated coconut
- 1 tbsp. sesame seeds
- 2 tbsp. peanuts
- 3 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 sprig curry leaves
- 1 tbsp. ginger-garlic paste
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. tamarind paste mixed in 1 cup water
- 1-2 tbsp. coriander leaves, chopped
- 1 tsp. dried mint leaves, crushed / fresh mint leaves, chopped
Dry roast the coconut, sesame seeds and peanuts till they give a nice aroma. After it cools down, grind into a powder and keep aside.
In a bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water. Keep aside.
Heat oil in a pan and lightly fry the eggs. Drain and keep aside. Temper the same oil with cumin seeds and mustard seeds.
After it stops spluttering, add the onions and curry leaves. Saute till light brown. Now add the ginger-garlic paste and fry till the oil separates.
Add the ground spice powder and mix well. Add the tamarind water, coriander leaves, mint leaves and salt. Bring it to a boil and drop in the boiled eggs.
Cover and simmer on a medium flame for 2-3 minutes or till the oil starts to float on the surface. Switch off the flame.
Transfer to a serving dish and serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapatti.
Heat oil & lightly fry the eggs. Drain & keep aside.
Temper same oil with cumin seeds & mustard seeds. Than add onions &
curry leaves. Sauté till light brown.
Add ginger-garlic paste & fry till oil separates.
Add ground spice powder & mix well.
Add tamarind water, coriander leaves, mint leaves & salt.
Bring it to a boil & drop the boiled eggs.
Cover & simmer on med. flame for 2-3 min. or till oil starts to float on the
surface. Switch off the flame.
Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori
roti, roomali roti or just plain chapatti.
