South Indian Tava Rice
by Tarla Dalal
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Added to 29 cookbooks
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Here is a no-fuss meal with a south indian flavour. You will love the aroma and flavour brought about by the simple tempering and peanut-sesame powder. The peanut-sesame powder is actually such an effective enhancer that the aroma is sure to waft out of the kitchen as you toss the south indian tava rice in your handy tava.
- Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal.
- When the seeds crackle, add the asafoetida, curry leaves and red chillies and sauté on a medium flame for 1 minute.
- Add the rice, turmeric powder, peanut-sesame powder and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve hot.
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