Ingredients
Methi leaves (vendaya keerai) - 1 cup
Rice -1 cup
Tamarind - One small ball sized
Turmeric powder - 1/2 tsp
Onion - 1
Salt as required
Oil -as required
Mustard seeds -1 tsp
Fenugreek - 1/2 tsp
Red chilli -1
Hing -1/4 tsp
To be roasted in I tsp of oil and grind
Turmeric powder - 1/2 tsp
Onion - 1
Salt as required
Oil -as required
Mustard seeds -1 tsp
Fenugreek - 1/2 tsp
Red chilli -1
Hing -1/4 tsp
To be roasted in I tsp of oil and grind
Channa dal (kadalai parupu) -2 tsp
Urad dal -2 tsp
Coriander seeds - 1 tbsp
Red chilli -3
Grated coconut - 2
Heat a tsp of oil and fry the above ingredients (except coconut) till dal turns golden brown. Then add coconut and fry for some more time. Powder it and keep it aside.
Preparation
Cook rice and spread it on a big broad bottom bowl and allow it to cool.
Wash and chop methi greens.
Soak tamarind in warm and extract its juice
Method
Heat 2 tsp of oil, add mustard seeds, when they splutter, add fenugreek seeds, hing, red chilli and chopped onions. Saute till onions turn transparent. Add fenugreek greens, turmeric powder and saute for a few minutes .Add tamarind water, masala powder and needed salt. Let it cook till it becomes thick.Now mix the rice gently with the masala. Switch of the flame after two minutes.
Urad dal -2 tsp
Coriander seeds - 1 tbsp
Red chilli -3
Grated coconut - 2
Heat a tsp of oil and fry the above ingredients (except coconut) till dal turns golden brown. Then add coconut and fry for some more time. Powder it and keep it aside.
Preparation
Cook rice and spread it on a big broad bottom bowl and allow it to cool.
Wash and chop methi greens.
Soak tamarind in warm and extract its juice
Method
Heat 2 tsp of oil, add mustard seeds, when they splutter, add fenugreek seeds, hing, red chilli and chopped onions. Saute till onions turn transparent. Add fenugreek greens, turmeric powder and saute for a few minutes .Add tamarind water, masala powder and needed salt. Let it cook till it becomes thick.Now mix the rice gently with the masala. Switch of the flame after two minutes.
Serve hot with appalam or chips or any raita.
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