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Monday, 16 June 2014


1 cup cooked rice (you can also use leftover rice)
1 chopped onion
2 tsp sambar / rasam powder
1 tsp tamarind pulp
Salt to taste
Chopped coriander leaves

For tempering:
4 tsp oil
2 sprigs curry leaves
1 tsp mustard
1/2 tsp turmeric powder
1 red chilli
1 tsp urad  dal
1 tsp chana dal
3 tsp pea nuts


  • In cooker cook rice with water (1:2 ratio ) for 3 whistles and make it cool
  • In a pan heat oil and add all the tempering ingredients one by one
  • add onion chopped and fry for 5 minutes
  • Put sambar powder and tamarind pulpand fry for 2 minutes
  • add cooked rice,salt and chopped coriander leaves and stir well 

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