Tamarind Rice
Ingredients-
1 cup rice
1/2 cup boiled toor dal
2 cups water
2 tbsp MTR Puliogare Powder
For the tempering
2 tbsp oil/ghee
1 tbsp dried coconut
1 tbsp mustard seeds
1 tbsp chana dal
1 tbsp urad dal
3 tbsp peanut
1 Kashmiri red chilli
1 tsp hing
6-7 curry leaves
For the dry coconut chutney
½ cup dried coconut
2-3 dried red chillies
4-5 garlic cloves
1 green chilli
1/4 cup coriander leaves
Salt to taste
1 small piece of jaggery
Other Ingredients
1 cup breadcrumbs
1 cup flour batter
Method:
1. In a pressure cooker add the rice, toor dal, MTR Puliogare Powder, water and pressure cook for 3-4 whistles, the rice and dal needs to be slightly over cooked.
2. Now prepare the tempering, heat the ghee in a pan, the mustard seeds, curry leaves, chana dal and urad dal and cook for 1 minute, then add the rest of the ingredients and mix well.
3. Add the tempered ingredients to the rice mixture and mix well, remove and keep aside.
4. Now prepare the chutney for the stuffing, take all the ingredients in a mixer and grind to a coarse powder.
5. Take a small portion of the rice mixture shape into a ball and make a cavity in the centre, now add some of the coconut chutney in the centre and close the sides-forming a ball.
6. Dip the balls in the flour batter and coat with bread crumbs.
7. Deep fry in oil till golden brown.
8. Serve hot with dates & chilli chutney
9. Gobble! Gobble! Gobble!
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