Ingredients
tamarind - one lemon size in 3/4 cup of water
channa dal - two table spoon
peanut - 1 table spoon
coriander seed / powder - 1 tsp
turmeric - 1/4 spoon
asefoiteda - 1/4 spoon
fenugreek - 8 seeds
mustard - 1 tsp
red chilli - 3
curry leaf
oil
1. make a puree of tamarind and keep aside.
2. fry red chilli and fenugreek and grind it and keep aside
3. fry one table spoon of channa dal and coriander powder and grind it and keep aside
4. add one table spoon of oil and sputter mustard
5. add red chilli, channa dal, peanut, curry leaf, asefoiteda powder, turmeric powder, salt and add the turmeric water. Once the gravy becomes thick add the red chilli and fenugreek powder.
6. Mix rice and add the channa dal and coriander powder mix and mix well.
Tamarind rice (puliogarae) is ready to be served warm.
Ingredients
2 cup rice
peanut
salt
oil
mustard
cumin seeds
turmeric powder
curry leaf
red chilli-2
green chilli-1
channa dal
lemon - 2
boil rice in water with salt and 1 spoon of oil
In a pan add oil and fry peanut. Remove and keep aside
To the same oil add cumin seeds, mustard, red chilli , green chilli, curry leaf, channa dal, turmeric powder, rice, lemon juice and salt.
Ingredients
3 cup rice - boiled
1 table spoon ghee
1 tsp mustard
1/4 tsp turmeric powder
1 green chilli
1 inch cube ginger
curry leaf
cashew
carrot, green peas (any veggie of your preference)
garam masala - 1 tsp
1 tsp jaggery
lemon - 1
salt to taste
Add ghee into a hot pan, add mustard, turmeric powder, green chilli, ginger, curry leaf, cashew, vegetables, garam masala and jaggery and stir well. Once ghee separates from vegetables, add rice and pour lemon and add salt. Masala bhat is ready to be served.
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