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Tuesday, May 6, 2014,4:08 PM by
D.Sumithra

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RICE COOKED WITH RED GRAM

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Dry roast the coriander seeds, fenugreek seeds, coconut, and Bengal gram.
  • Grind to powder and keep aside. Squeeze out the tamarind pulp and strain.
  • Heat the ghee in a pan; fry all the vegetables, keeping the onions whole.
  • Add the tamarind extract, the above powder, turmeric powder, and salt.
  • For the tempering, heat the oil in a pan; add all the ingredients and saute till dark brown.
  • Remove and add to the vegetable mixture. Add rice and red gram and water.
  • Cook till the rice and gram are done. Remove and serve.

 

INGREDIENTS

  • 400 grams Rice, soaked for 15 minutes
  • 200 grams Red gram
  • 2 teaspoon Coriander seeds
  • ½ teaspoon Fenugreek seeds
  • ¼ Coconut, grated
  • 1 tablespoon Bengal gram
  • 1 Tamarind, lemon-sized, soaked in water
  • 100 grams Ghee
  • 250 grams Tomatoes, chopped
  • 2 Drumsticks cut into 2" pieces
  • 2 Carrots cut into ½ " pieces
  • 4 Eggplants cut into 1/2" pieces
  • 10 French beans, cut into 1/2 pieces
  • 4 Potatoes cut into 1/2" pieces
  • 2 Green chillies
  • 250 grams Onions, small
  • ¼ teaspoon Turmeric powder
  • Salt to taste

For the tempering:

  • 1 tablespoon IDHAYAM sesame oil
  • 10 Curry leaves  
  • 1 teaspoon Mustard seeds
  • A pinch Asafoetida
  • 6 Dry red chillies

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