March 20, 2014


Rice - 250 gms
Fenugreek leaves - 2 bunches
Tamarind juice - 4 tbsp (thick)
Coriander seeds - 1 tbsp
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida -  a pinch
Turmeric powder - 1/2 tsp
Sesame seeds  - 1 tsp
Red chillies -6-8
Dry coconut - 1/2 cup
Salt and jaggery to taste
Oil - 4 tbsp


  • Roast dals, coriander, cumin, asafoetida, red chillies and sesame seeds in little oil.Cool and grind to make paste along with coconut.
  • Cook rice in normal way.
  • Dissolve jaggery in tamarind juice.
  • Heat oil in kadai, add cleaned and chopped fenugreek leaves, turmeric, salt and ground paste.
  • Cover and cook in low flame till the fenugreek leaves are soft then add tamarind juice and cook for 2-3 minutes.
  • Lastly add rice and mix well. Cook over a slow flame till the rice turns dry.
  • Serve hot.

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