Follow these steps for perfect results
Sesame Oil
for cooking
Dry Red Chilli
whole
Salt
to taste
Green Chillies
deseeded and slit
Cumin Seeds
whole
Raw Peanuts
roasted (with skin)
Cooked Rice
day-old, grains separated
Mustard Seeds
whole
Tamarind Water
pulp extracted
Jaggery
grated
Chana Dal
whole
Asafoetida
powder
Turmeric Powder
powder
Curry Leaves
fresh
Gather all ingredients.
Heat sesame oil in a heavy-bottomed pan.
Add mustard seeds, cumin seeds, dry red chilies, green chilies, and curry leaves.
Sauté until seeds crackle and chilies are roasted.
Add turmeric powder, asafoetida powder, jaggery, tamarind pulp, and salt.
Cook tamarind pulp for 4-5 minutes until thickened and raw taste disappears.
Add cooked rice and peanuts and stir to combine.
Cover pan and allow rice to absorb flavors.
Check seasoning and adjust to taste.
Drizzle more sesame oil and stir.
Transfer to a bowl and serve.
Expert advice for the best results
Use day-old rice for best results.
Adjust the amount of chilies to your spice preference.
Roast peanuts until golden brown for enhanced flavor.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Garnish with fresh coriander leaves and a drizzle of sesame oil.
Serve with Elai Vadam.
Serve with yogurt (chaas).
Cools the palate.
Discover the story behind this recipe
A traditional dish often prepared for festivals and special occasions.
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