This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice.
INGREDIENTS
- 4 cups cooked rice
- 1/3rd cup tamarind + 1 1/2 cup warm water
Garam Masala
- 4 dry chillies
- 2 tsp corriander seeds / powder
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp fenugreek seeds
- 1 tsp black pepper
- 1 tsp seasame seeds
-
1 tsp asafoetida
Tempering
- 3 tbsp seasame oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 3 tbsp peanuts
- 1/2 tsp turmeric powder
- pinch of asafoetida
- Few curry leaves
- salt as required
INSTRUCTIONS
- Heat a pan and add the spices mentioned in garam masala section, roast till a good fragrance comes out.
- Let it cool down and grind it in a grinder.
- Heat 3 tbsp oil in a pan, add mustard seeds urad dal , chana dal and peanuts, curry leaves add a pinch of asafoetida and tamarind pulp.
- Mix well and add the garam masala mix and rice.
- cook for 10 minutes.
Serve it hot with fryums.