Well, I know I said in the blog description that I will mostly blog about rare Indian food. But this particular recipe ( I am sure others will follow) is an exception.
What is not to love about a recipe that is so easy that you can make yourself (and others) a fabulous one-pot meal that satisfies your taste buds in a comforting and inviting manner.
- 1 cup rice
- 2 large tomatoes
- 1 onion
- 2-3 green chili
- Curry leaves- 2 sprigs
- Diced cucumber- for garnishing
Make into a coarse powder
- 1 tsp oil
- 1 tbsp split chickpeas
- 1 tsp split blackgram
- 4-5 dried red chillies
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/4 cup fresh grated coconut/ dry coconut ( I used both with great success)
- Cooking rice: Combine the rice (1 cup), water (1 1/2 cups), and a pinch of salt in a medium pot. Bring to a boil over high heat. Once the water is boiling, turn the heat to low as possible and simmer till the rice is done. Move to a cold surface, spread over a platter and let cool (the idea is to have every grain separate).
- Spice powder: Heat 1 tsps of oil/ghee (clarified butter) in a pan. Once the oil is hot enough, add the split chickpeas, blackgram, coriander seeds, cumin and red chillies. Fry till fragrant. Remove from heat and let cool. Make into a coarse powder along with coconut.
- Heat 2 tbsps of oil. Once hot, add mustard seeds and groundnut (optional). Let mustard seeds splutter.
- Add slit green chillis, curry leaves and onions and fry till golden.
- Stir in the tomatoes and add salt, turmeric powder. Fry till tomatoes are done.
- Lower the heat, add in cooked rice and mix gently.
- Season with the spice powder and let it sit on heat for 2-3 minutes.
- Remove from heat. Garnish with coriander, cucumber and (optional) a sprig of curry leaves.