Stop Using Black Peppercorn—Your Taste Buds Will Thank You - Every recipe on the face of this planet (okay, maybe a slight exaggeration there) ends with the same six words: "Add salt and pepper to taste." And so, w...
Friday, January 18, 2008
Learnt From: My Mom
Serving for: 2 people.
Rice --- ½ Cup (125 ml)
Water --- 1 cup (250 ml)
Curd --- 1 cup (adjust it )
Turmeric Powder --- a pinch
Oil --- 2 tblsn
Channa Dal --- 1 tblsn
Whole Black Pepper --- 1 tsp
Urad Dal --- 1 tsp
Mustard Seeds --- 1 tsp
Curry Leaves --- a few
Chopped Ginger --- 1 ½ tsp
Green Chilies --- 4 (chopped)
Carrot --- 1/2 of the big one
Coriander Leaves --- a few (chopped)
Clean the rice twice with water.
Add twice the water to the rice.
Cook in a cooker till done.
Mix the rice. Let it cool.
Add curd, a pinch of turmeric powder and enough salt. Mix well.
Chop a piece of ginger, 4 green chilies, and a few coriander leaves.
Grate half of the big carrot. Keep it aside.
Heat 2 tblsn of oil in a pan.
Add & Toast channa dal, whole black pepper, urad dal & mustard seeds till the mustard seeds splutter.
Add curry leaves, chopped ginger and green chilies.
Sauté till the green chilies get white spots.
Turn off the heat.
Transfer the stuff to the curd rice.
Add grated carrot.
Add chopped coriander leaves.