South Indian Stir Fry Rice
by Tarla Dalal
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Added to 209 cookbooks
This recipe has been viewed 32684 times
This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture.
The key ingredients, which endow this South Indian Stir-Fry Rice with such irresistibility, are sesame seeds and peanuts. These ingredients are perfectly complementary to the rustic tanginess of tamarind, and together, they make this stir-fried rice recipe a perfect winner!
Eat with Cucumber Pachadi if you wish to mellow down the spicy flavours.
- Heat a small non-stick pan, dry roast the peanuts on a medium flame for 3 minutes. Deskin and keep aside.
- Heat the same small non-stick pan, add the sesame seeds and dry roast on a slow flame for 2 minutes.
- Combine the peanuts and sesame seeds in a mixer and blend to coarse powder. Keep aside.
- Heat the oil deep non-stick pan, add the urad dal and mustard seeds and sauté on a medium flame for 1 minute.
- Add the dry kashmiri red chillies, curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
- Add the rice, coconut, turmeric powder, tamarind pulp, malagapodi powder, sesame-peanut powder and salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||44.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||0 mg|
|Folic Acid||4.6 mcg|
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