Ingredients:
Rice 4cups
Water 3cups
Peanut 1/4 cup
Channadhal 1/4 cup
Uriddhal 3Tablespoon
Mustard 2Tablespoon
Redchilli(split) 10 nos
Greenchilli(spilit) 4nos
Ginger 2"bit(finely chopped)
Asafoedita 1 1/2 teaspoon
Curryleaf 20 nos-chopped
Gingeley oil or cookingoil 6tablespoon
Turmeric powder 3teaspoon
Lemonjuice 3/4 cup
Salt to taste
Sugar 1/2 teaspoon
Taste Enhancing Powder:
Dry roast 10 nos Redchilli ,2tablespoon coriander seed,
1tablespoon Uriddhal,1/2 teaspoon fenugreek.Dry grind coarsely and Keep it aside
Procedure:
Cook the rice in the given amount of water.Keep it in a tray and spread well.Heat the oil in a pan and do the seasoning with Mustard,Redchiili,Channadhal,Uriddhal,asafoedita,ginger,greenchilli Curryleaf and switchoff the stove.Now add turmericpowder,salt, Lemonjuice and sugar and mix well.Transfer the seasoning to the spreaded rice and add the taste enhancingpowder.Mix uniformlywell without smashing the rice.Garnish with chopped corianderleaf and serve withfried Vathal,Vadam and pappad.
Peanut 1/4 cup
Channadhal 1/4 cup
Uriddhal 3Tablespoon
Mustard 2Tablespoon
Redchilli(split) 10 nos
Greenchilli(spilit) 4nos
Ginger 2"bit(finely chopped)
Asafoedita 1 1/2 teaspoon
Curryleaf 20 nos-chopped
Gingeley oil or cookingoil 6tablespoon
Turmeric powder 3teaspoon
Lemonjuice 3/4 cup
Salt to taste
Sugar 1/2 teaspoon
Taste Enhancing Powder:
Dry roast 10 nos Redchilli ,2tablespoon coriander seed,
1tablespoon Uriddhal,1/2 teaspoon fenugreek.Dry grind coarsely and Keep it aside
Procedure:
Cook the rice in the given amount of water.Keep it in a tray and spread well.Heat the oil in a pan and do the seasoning with Mustard,Redchiili,Channadhal,Uriddhal,asafoedita,ginger,greenchilli Curryleaf and switchoff the stove.Now add turmericpowder,salt, Lemonjuice and sugar and mix well.Transfer the seasoning to the spreaded rice and add the taste enhancingpowder.Mix uniformlywell without smashing the rice.Garnish with chopped corianderleaf and serve withfried Vathal,Vadam and pappad.
