Showing posts from July 24, 2015


Coriander leaves with stem tightly packed 2 cups
Cooked Ponni Boiled Rice 3 cups
Mustard Seeds one spoon
Split Urad dal one spoon
Split chenna dal one spoon
Groundnut oil one tablespoon
Shallots chopped half cup
Red chillies 3 or 4 as per your choice
Curry leaves half cup
Garlic Pulses 3
Tamarind one small piece
Jaggery one piece
Idayam gingelly oil one spoon
Salt as needed
Asafoetida one pinch
Pressure cook the boiled rice Keep aside to cool down. Clean and wash the coriander leaves several times. Drain the water. Blend Coriander leaves, tamarind, jaggery, fried gram, little salt, garlic pulses with little water into a thick fine paste. Mix the cool rice with Idayam gingelly oil and salt. Followed by Coriander leaves paste. Mix well till the entire rice becomes green. Heat the groundnut oil in a dry pan. Add mustard seeds to crackle. Followed by urad dal and chenna dal. Add onions, red chillies, curry leaves,
asafoetida. Saute a while till the onions turn translucent. Add the rice and simm…