Ginger Imli Chutney Pulao

Ingredients list for Ginger Imli Chutney Pulao

• 4 tablespoons Ginger finely chopped
• 1 Lemon sized ball of tamarind soaked in warm water
• 2 cups Cooked rice
• 5 tablespoons Oil
• 1/4 teaspoon Asafoetida
• 2 Dried red chillies broken
• 1/2 teaspoon Mustard seeds
• 15-20 Curry leaves
• 1/2 teaspoon Red chilli powder
• to taste Salt
• 1 tablespoon Jaggery (gur) grated
• 1 teaspoon Cumin seeds
• 1/2 cup Green peas

Method

1. Heat 3 tbsps oil in a non-stick pan. Heat another non-stick pan.
2. Add asafoetida, red chillies, mustard seeds, curry leaves and ginger to the first pan and saute till ginger is well cooked. Mash the tamarind to extract pulp.
3. Add red chilli powder to the pan and mix well. Strain the tamarind pulp into the pan. Add salt and jaggery and mix till jaggery dissolves. Transfer the chutney into a bowl.
4. Heat the remaining oil in the other non-stick pan, add cumin seeds and saute till it changes colour. Add green peas and toss well. Add cooked rice and toss again.
5. Add 2-3 tbsps of the ginger-tamarind chutney and mix well. Serve hot.

Nutrition Info