Made during the festive month of #Margazhi, on the auspicious day of #Thiruvadhirai, this rice and lentil crumble has the perfect mix of everything - taste, texture, nutrition and devotion. Here is the recipe.
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Ingredients:
· Rice - 1.5 cups
· Toor dhal - ½ cup
· Moong dhal - 1 tsp
· Jaggery - 3 cups
· Water - 2.5 cups + 2.5 cups
· Cardamom powder - 1 tsp
· Raisins - 2 tbsp
· Cashewnuts - 2 tbsp
· Fresh grated coconut - 4 tbsp
· Ghee - 4 tbsp
Method:
1. Wash rice & lentils and fry in ghee. Set aside to cool.
2. Grind this to a coarse powder.
3. In a pan, melt jaggery using 2.5 cups of water. Strain for impurities and set aside to cool.
4. In a pressure cooker, add ghee and add the coarse rice and lentil powder.
5. Add the melted jaggery, half of the grated coconut, cardamom powder, the remaining water and pressure cook for 3 whistles.
6. After pressure settles down, remove lid.
7. You will notice some water / jaggery syrup. This is natural.
8. Heat the cooker on low heat and add the remaining grated coconut. Keep mixing.
9. In a wok, heat ghee and add the cashewnuts & raisins and roast well.
10. Pour this over the rice & lentil mixture.
11. Allow to cool down and serve with a 7 Kari Kuzhambu
12. Can be eaten warm too.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Thiruvadhirai Kali | திருவாதிரை களி - Ammavum Naanum | Episode #52 | Rakesh Raghunathan
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