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| Main ingredients | Short grain rice, Cumin seeds, Black peppercorns, Fenugreek leaves, Curry leaves, Mustard seeds, Split skinless urad dal, Raw peanuts, Green chillies, Shallots, Fresh coriander leaves |
| Cuisine | South Indian |
| Course | Rice |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups cooked short grain rice
- 2 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- ¼ teaspoon fenugreek seeds
- 30-40 curry leaves
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 2 teaspoons split skinless black gram (dhuli urad dal)
- 2-3 tablespoons raw peanuts
- 2-3 green chillies, slit
- 10-15 shallots, sliced
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Fried curry leaves for garnish
- Fried popdums for serving
Method
- Heat a non-stick pan, add black peppercorns, cumin seeds and fenugreek seeds, mix and dry roast for 2-3 minutes.
- Add 15-20 curry leaves, mix and dry roast for 1 minute. Transfer onto a plate and allow to cool.
- When cooled, transfer into a grinder jar and grind to a fine powder.
- Heat oil in a non-stick wok, add mustard seeds and once they start to splutter, add black gram, raw peanuts and green chillies, mix and sauté for 2-3 minutes.
- Add shallots and remaining curry leaves, mix and sauté for 1 minute. Add the ground powder and mix well.
- Add cooked rice and salt and mix well. Add coriander leaves, mix well and cook for 3-4 minutes or till the rice is heated through.
- Transfer onto a serving plate, garnish with fried curry leaves and serve hot with popdums.
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