Ingredients
- 1 cup raw rice
- 1 big potato
- 2 red chillies
- 1 tablespoon coriander seeds
- 1 teaspoon bengal gram dhal
- 1 teaspoon urdu dhal
- A pinch of asafotida
- A pinch of turmeric powder
- 5 cashew nuts
- 2 tablespoon oil
- Half teaspoon mustard
- 1 teaspoon salt
- Curry leaves – few
- Ghee – 1 teaspoon
Directions
- Pressure cook the rice in 2 cups of water. Make sure that the cooked grains are separate. Let it cool in a large plate.
- Cook the potatoes till soft. Remove the skin and cut it into medium sized pieces.
- In a kadai put one tablespoon oil and fry the dhals, chillies, coriander seeds and asafetida. Cool it and dry grind it along with the salt.
- Same kadai put the remaining oil and when it is hot add mustard seeds. When it pops up, add cashew nuts, curry leaves and fry for a while. Then add the potato pieces and a pinch of salt, turmeric and stir fry for few seconds.
- Reduce the heat and add the cooked rice and the ground powder and mix thoroughly. Before removing, add a teaspoon of ghee and mix well.
- Serve with any mild kurma.
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