The 4-Leaves South Indian Rice with salad

Name: The 4-Leaves South Indian Rice with salad
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp sesame seeds; 3-4 black peppercorns; 2 tsp cumin seeds; 1 tsp fennel seeds; 2 tbsp urad dal; 2 tbsp chana dal; 1 tsp mustard seeds; 2 tbsp dry grated coconut; 1/2 tsp asafoetida; 1/2 cup peanuts; 4-5 cashews; 1 red chilli; 1 tsp tamarind paste; 2-3 betel leaves; 3 tbsp coriander leaves; 8-10 mint leaves; 8-10 curry leaves; 1 bowl cooked rice; 1 cup chopped tomatoes; 1 tsp red chilli powder; 1 cup chopped cucumber; 1 cup chopped onions; 2 tsp sugar; as needed Coconut oil; to taste Salt

Lekha Toraskar @cook_16009462

Thane

#riceisthebest #southindianrice

Lekha Toraskar @cook_16009462

Thane

#riceisthebest #southindianrice

Saved

Ingredients

20-25 minutes

2 servings

1 tbspsesame seeds
3-4black peppercorns
2 tspcumin seeds
1 tspfennel seeds
2 tbspurad dal
2 tbspchana dal
1 tspmustard seeds
2 tbspdry grated coconut
1/2 tspasafoetida
1/2 cuppeanuts
4-5cashews
1red chilli
1 tsptamarind paste
2-3betel leaves
3 tbspcoriander leaves
8-10mint leaves
8-10curry leaves
1 bowlcooked rice
1 cupchopped tomatoes
1 tspred chilli powder
1 cupchopped cucumber
1 cupchopped onions
2 tspsugar
as neededCoconut oil
to tasteSalt

Saved

Steps

20-25 minutes

1

To make masala for the rice, roast 1 tbsp sesame seeds, 3-4 black peppercorns, 1 tsp cumin seeds, 1 tsp fennel seeds in a pan. Once they turn slightly brown remove from the gas and let it cool down.
2

In the same pan add 1 tbsp urad daal, 1 tbsp chana daal, 1 tsp mustard seeds and roast well. Add 2 tbsp dry grated coconut, 1/2 tsp asafoetida and roast again. Once roasted remove from the gas and let it cool down.
3

Add the above two roasted mixtures in a mixer and blend in a fine powder.
4

Heat 1 tbsp coconut oil in a pan. Add 1/2 cup peanuts and roast well. Then add 4-5 cashews and roast them as well. Once roasted remove from the gas and let it cool down.
5

Heat 1 tbsp coconut oil in a pan. Add 1 tsp cumin seeds and let them splutter. Add 1 tbsp chana daal, 1 tbsp urad daal, 1 red chilli and saute. Add 1 tsp tamarind paste.
6

Tear the following leaves with hand and add them to the pan - 2-3 betel leaves, 2 tbsp coriander leaves, 8-10 mint leaves and 8-10 curry leaves. Saute.
7

Add 1 bowl of cooked rice and mix well. Add the masala, salt as per taste, 1 tsp sugar, roasted peanuts and cashews, 1 tbsp chopped coriander leaves and saute. The rice is ready.
8

For salad, mix 1 cup chopped tomatoes, 1 cup chopped cucumber, 1 cup chopped onions, 1 tsp sugar, salt as per taste, 1 tsp red chilli powder, 1 tbsp chopped coriander leaves in a bowl.
9

Serve rice with the salad.