NEEDED
Ivy gourd / tindora / kavakkai - 20 ( slit cut each tindora into 4 strips )
plain rice - 1 cup
lemon 1/2
salt
turmericpowder / haldi - 1/2 tsp
til oil/ sesame oil -1 or 2 tbsp
1 tsp oil, mustard , jeera, curry leaves - tempering
corriander - for garnishing
TO ROAST AND POWDER
1 tsp oil
red chilly - 6
channa dal - 1 tbsp
urad dal - 1 tsp
corriander seeds - 1 tsp
black pepper - 1 tsp
white til - 1 tsp
grated coconut - 2 tbsp
in a pan add 1 tsp oil and roast the above said items, add coconut at last .
allow it to cool and powder it.
METHOD;
- Pressure cook rice in 1 1/2 cup water, (2 whistle)
- cook the rice, then fluff it with little salt and little til oil . keep aside.
- in a pan add oil and temper mustard , jeera , curry leaves.
- add tindora , salt , haldi .
- cook on medium flame till it gets slightly roasted.
- add 1 cup water ,so that the tindora gets cooked well.
- then add the powdered masala , cook till the oil seperates and thick .
- add this to the cooked rice and mix well .
- serve with onion raita and frymus .
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