Ingredients:
Steamed
Rice 2 Cups
Cumin Seeds 1 1/2 Tbsps
Green Chiles 2
Red Chile Powder 1/2 tsp
Salt to taste
Cumin Seeds 1 1/2 Tbsps
Green Chiles 2
Red Chile Powder 1/2 tsp
Salt to taste
Talimpu:
Mustard
Seeds
1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove
stems, wash and slice the green chiles.
Roast cumin seeds in pan till aromatic or until they turn golden brown.
Grind cumin seeds, red chile powder and salt into fine powder using a spice blender.
Roast cumin seeds in pan till aromatic or until they turn golden brown.
Grind cumin seeds, red chile powder and salt into fine powder using a spice blender.
Heat
oil in a pan, add all talimpu ingredients in order along with green chiles.
When urad dal changes color, stir in steamed rice, ground cumin seeds powder and salt.
Taste and adjust the seasoning if necessary and keep covered for around 10 mintues.
Serve hot cumin seeds rice with any raita or with a glass of buttermilk or with a huge dollop of plain yogurt.
When urad dal changes color, stir in steamed rice, ground cumin seeds powder and salt.
Taste and adjust the seasoning if necessary and keep covered for around 10 mintues.
Serve hot cumin seeds rice with any raita or with a glass of buttermilk or with a huge dollop of plain yogurt.
Notes: Make sure not to over cook the rice once its added to the pan, else it becomes dry.
Suggestions: If the rice is not spicy
enough, add more green chiles or the red chile powder.
Variations: You can also use leftover rice. Add a tbsp of lemon juice if desired.
Other Names: Hot Cumin Seeds Rice, Jeera Annam.
Variations: You can also use leftover rice. Add a tbsp of lemon juice if desired.
Other Names: Hot Cumin Seeds Rice, Jeera Annam.
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