Ingredients
Scale
For the masala
- 1 sprig curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorn
- 1 tablespoon white sesame seeds
Other ingredients
- 2 tablespoon peanut oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 teaspoon chana dal
- 2 tablespoon peanuts
- 2 cloves
- 1/2 inch kalpasi / stone flower
- 10 cloves garlic, chopped
- 4 betel leaves
- 1 teaspoon salt
- 1 cup seeraga samba rice
Instructions
- Cook the rice and set aside.
- Dry roast all the masala ingredients on a low flame till brown and fragrant. Set aside to cool. Once cool, grind to a fine powder in a mixie jar. Set aside.
- Heat peanut oil in a pan and add in the mustard seeds. Let the seeds splutter. Add in the curry leaves, chana dal, peanuts, cloves and kalpasi. Add in the chopped garlic and fry on a low flame till the garlic is nicely roasted and brown.
- Add in the chopped betel leaf, salt and the ground masala. Stir for 2-3 seconds just to coat the masalas in oil.
- Add in the cooked rice and remove from heat. Mix well to combine.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Rice
- Cuisine: Tamilnadu