Health & Herbs
MUSTARD SEED RICE
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INGREDIENTS
| RICE | ½ CUP |
| MUSTARD SEEDS | 1 TSP |
| FRESH COCONUT (SHREDDED) | ¼ CUP |
| TAMARIND BALL | SIZE OF MARBLE |
| RED CHILLIES | 2-3 |
| FENUGREEK SEEDS | 1/8 TSP |
| ASAFOETIDA | 1 TSP |
| BLACK GRAM DHAL | 1 TSP |
| JAGGERY (GRATED) | 1 TSP |
| TURMERIC POWDER | 1 TSP |
| FRESH CORIANDER | 3 TSP |
| FRESH GROUNDNUT | 3 TSP |
| CLARIFIED BUTTER | 3 TSP |
| CURRY LEAVES | 6 |
| SALT | TO TASTE |
Grind together grated coconut,
tamarind, red chillies, fenugreek seeds,
mustard seeds, 1 tsp of asafoetida and
jaggery.
Heat the ghee in a kadai/wok.
Add ½ tsp of asafoetida, black gram
dhal, mustard seeds, turmeric powder,
dried red chillies and curry leaves.
When mustard seeds pop, add the
groundnuts and sauté for a minute or
two.
Add the ground paste and stir fry till the raw smell of tamarind disappears. Add the cooked long grained rice. Stir well, so the rice is well coated with the spicy mixture. Adjust the salt. Garnish with freshly chopped coriander leaves.
