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By : Lakshmi SreevatsaCook rice with a ratio of 1:1.5 in the pressure /electric cooker. Set it aside to cool in a colander, for the rice to separate.
In a pan, roast (without the oil) the sesame seeds till they turn light brown and set it aside to cool.
Blend the roasted sesame seeds and the soaked mustard, fenugreek and red chillies to a fine paste.
In the pan, heat the oil and to it add the sesoning( mustard, hing, curry leaves, peanuts and turmeric) once the mustards starts spurting, add the tamarind puree, salt, coriander powder and simmer the flame to medium.
Once the oil starts separating from the gravy, add the shredded coconut, cooked rice and fianlly add the paste (sesame, mustard, fenugreek and red chilly) mix well and leave closed for few minutes.
Garnish with chopped coriander leaves. Serve With Spicy Papad and Coconut Raitha.
Rice - 2 cups
Peanuts -1/4 cup
Coriander (powder)- 1/2 tsp
Mustards -1/2 tbsp
Fenugreek seeds -1/4 tsp
Red Chillies - 5 to 6 nos
Sesame seeds - 1.5 tbs
Tamarind - 1/2 cup puree
Coconut - 1/2 cup
Seasoning:
Mustards - 1/2 tsp
Curry leaves - 1 small/large bunch
Hing - 1/2 tsp
Turmeric -1/2 tsp
Note:
Soak mustard seeds, fenugreek seeds and red
chillies in water for 20 mins.
Add this paste after adding the rice and dont' allow the rice to cook after this ..just shut the stove and close the vessel with the lid, if you keep cooking, the mustard will give out a bitter taste, so avoid it.
