South Indian Rice
by Tarla Dalal
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Added to 203 cookbooks
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A spicy rice from the South.
- Mix and roast all the ingredients for the malgapodi powder. When roasted, powder and store in an airtight vessel.
- Boil the rice. Each grain of the cooked rice should be separate. Drain and cook.
- Roast the peanuts and sesame seeds separately and powder them coarsely.
- Heat the ghee, add the gram dal and mustard seeds and roast for 1 minute.
- Add the red chillies, curry leaves and asafoetida and cook again for 1/2 minute.
- Finally, add the rice, coconut, tamarind water, turmeric powder, malgapodi powder, roasted peanuts, sesame seeds and salt and cook for a few minutes.
- Serve hot.
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