Ingredients:
500g basmati rice
50g carrots, chopped finely
50g cauliflower, cut into florets
50g cabbage, chopped
20g green chilies
20g red chilies
15g mustard seeds
25g Bengal gram
25g Black gram
50g peanuts
1/2 tsp turmeric
A pinch of asafoetida
2 bunches curry leaves
75g tamarind, soaked in water
75g oil
Salt to taste
Method:
1. Wash the rice, add chopped vegetables, required quantity of water and cook until the rice is three-fourth cooked. Remove from heat and cool it.
500g basmati rice
50g carrots, chopped finely
50g cauliflower, cut into florets
50g cabbage, chopped
20g green chilies
20g red chilies
15g mustard seeds
25g Bengal gram
25g Black gram
50g peanuts
1/2 tsp turmeric
A pinch of asafoetida
2 bunches curry leaves
75g tamarind, soaked in water
75g oil
Salt to taste
Method:
1. Wash the rice, add chopped vegetables, required quantity of water and cook until the rice is three-fourth cooked. Remove from heat and cool it.
2. Heat oil in a pan, fry mustard seeds, red chilies, Bengal gram, black gram, peanuts, and curry leaves until they gets golden brown.
3. Then add chopped green chilies, asafoetida, and tamarind water. Cook until all the ingredients are tender.
4. To this, add turmeric, salt and mix well.
5. Transfer this mixture to the rice and mix well. Allow it to cook on steam for 10 minutes.
6. Serve hot.
