01 April 2018

Kariveppilai Saadam


KARIVEPPILAI SAADAM


1 cup raw rice

To roast:

A handful of fresh curry leaves

2 red chillies

1 tablespoon Bengal gram dhal

1 teaspoon Urad dhal

¼ teaspoon black pepper

¼ teaspoon asafetida powder பெருங்காயம்

1 tablespoon coconut gratings

For seasoning:

5 cashew nuts broken into small bits

2 tablespoon oil

1 teaspoon mustard seeds

Few curry leaves

1 teaspoon salt

Cook the rice till soft.


In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida.

Now add the curry leaves and coconut and fry for a while on low flame.

Let it cool. Then Grind this to a powder.

In a kadai put the remaining oil and when it is hot add the mustard seeds.

When it pops up, add cashew nuts and curry leaves and then add the cooked rice.

Keep the flame low.

Add curry leaves powder along with salt to the rice and mix well.
Rajappa
17-07-2014

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