Ingredients:
2 cups small grain rice, washed soaked for 30 minutes
3 cups fresh curds
2 green chillies
2 stalks curry leaves
1 tbsp. coriander leaves chopped finely
4-5 cashewnuts, broken into quarters
1 tsp. skinned urad (black gram) dal
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
3-4 pinches asafetida powdered
2 bay leaves
salt to taste
2 tbsp. oil
1 tbsp. ghee
Method
- Whip curds with an eggbeater, or hand whisk.
- Add 3 cups water, mix well, keep aside.
- Heat a heavy botttomed deep vessel.
- Add oil, heat, add seeds, allow to splutter.
- Add green chillies, slit vertically.
- Add bay leaves, dal,asafetida, cashew, brown lightly.
- Add drained rice, buttermilk, stir well.
- Keep stirring till mixture starts to boil.
- When boiling resumes, reduce heat, cover, allow to simmer.
- Stir frequently, till rice is overcooked or mushy.
- There should be not watery liquid left.
- Yet the mixture consistency should be that of a porridge.
- Take off fire, heat ghee in a small pan.
- Add ghee, heat, add seeds, allow to splutter.
- Add curry leaves, pour over rice mixture.
- Stir gently, pour into serving dish.
- Garnish with chopped coriander.
- Serve piping hot.
Note: The whole recipe can be followed using a pressure cooker instead. Add oil directly to cooker. Proceed as for above recipe, allowing for 2-3 whistles.Cool cooker enough, to open before tempering with both seeds.
Making time: 30 minutes
Makes: 4 servings
Shelflife: 1 day
Monsoon Dishes Index
