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PrintMUSTARD RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pressure-cook the rice and set aside.
- The Spice Paste: Grind fine all the ingredients for the spice paste, using a little water.
- Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the peanuts and fry for a couple of minutes.
- Mix in the spice paste and fry till the raw smell disappears.
- Add the rice and salt and stir to mix till well blended.
- Serve hot.
INGREDIENTS
- 150 grams long-grained rice
- 50 grams peanuts
- Salt to taste
Spice Paste
- 1 tablespoon mustard seeds
- 150 grams fresh coconut, grated
- 4 dry red chillies
- ½ teaspoon turmeric powder
- ½ teaspoon asafetida powder
- A marble-sized tamarind ball
Tempering
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1½ teaspoon black gram dal
- 1½ teaspoon Bengal gram dal
- 1 dry red chilli, halved
- A few curry leaves
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