This is an easy recipe ... commonly found in any Udupi restaurant. Today I am sharing with you this very simple.. yet tasty, flavourful and spicy recipe. The cooked tomatoes actually enhance the taste of rice with their tangy, yet sweet flavour. We usually notice this combination in different cuisine. I opt to this recipe especially when I am energy drained and tired to cook ... as it is pretty quick yet a very impressive dish at the dinner table. I guess this is one variety rice which every region has added its own twist & spin. You can add in other vegetables if you like .. but I have kept it simple.
Ingredients :
2 cups Basmati or Sona masuri rice
2 large onion chopped
3-4 green chillies chopped
6 ripe tomatoes chopped
1/2 inch ginger chopped fine
4 tblsp ghee/oil
1/4 tsp mustard seeds
1 bedagi dry chilli broken
4-5 fenugreek seeds
1 tsp channadal
1 tsp urad dal
7-8 cashewnuts broken
1 inch cinnamon
2 green cardamom
2-3 cloves
1 sprig curry leaves
handful coriander leaves
few mint leaves
1/2 tsp turmeric powder
1 tsp red chilli powder
4-5 crushed pepper corns
salt to taste
Method :
1. Heat ghee/oil in a kadai or large skillet ... now saute the seasoning ingredients ie. mustard seeds, fenugreek seeds, channadal, urad dal, dry red chilli, curry leaves, whole spices stirring constantly till the seasonings sputter and pop. Let in the cashewnuts too.
2. Add the chopped onion, green chillies, ginger and saute well.
3. When the onions are slightly brown add the chopped tomatoes, chilli powder, turmeric pd., crushed pepper corns, salt and switch the heat to medium and cook until the tomatoes are soft and mushy.
4. Add the chopped coriander leaves and mint leaves and further cook for 2-3 minutes.
5. Heat the pressure cooker, add ghee/oil stir in the washed basmati rice, salt and the tomato gravy..mix well, be careful to avoid breaking apart any of the grains. Add 3 1/2 cups of water , mix and close the lid. Cook for one whistle.
6. Open the lid and fluff up the rice.
7. Serve hot with veg curd raita, red appalam (papad) or sendige (fryums) available in any mangalore store.
Ingredients :
2 cups Basmati or Sona masuri rice
2 large onion chopped
3-4 green chillies chopped
6 ripe tomatoes chopped
1/2 inch ginger chopped fine
4 tblsp ghee/oil
1/4 tsp mustard seeds
1 bedagi dry chilli broken
4-5 fenugreek seeds
1 tsp channadal
1 tsp urad dal
7-8 cashewnuts broken
1 inch cinnamon
2 green cardamom
2-3 cloves
1 sprig curry leaves
handful coriander leaves
few mint leaves
1/2 tsp turmeric powder
1 tsp red chilli powder
4-5 crushed pepper corns
salt to taste
Method :
1. Heat ghee/oil in a kadai or large skillet ... now saute the seasoning ingredients ie. mustard seeds, fenugreek seeds, channadal, urad dal, dry red chilli, curry leaves, whole spices stirring constantly till the seasonings sputter and pop. Let in the cashewnuts too.
2. Add the chopped onion, green chillies, ginger and saute well.
3. When the onions are slightly brown add the chopped tomatoes, chilli powder, turmeric pd., crushed pepper corns, salt and switch the heat to medium and cook until the tomatoes are soft and mushy.
4. Add the chopped coriander leaves and mint leaves and further cook for 2-3 minutes.
5. Heat the pressure cooker, add ghee/oil stir in the washed basmati rice, salt and the tomato gravy..mix well, be careful to avoid breaking apart any of the grains. Add 3 1/2 cups of water , mix and close the lid. Cook for one whistle.
6. Open the lid and fluff up the rice.
7. Serve hot with veg curd raita, red appalam (papad) or sendige (fryums) available in any mangalore store.
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