Khana- Indian Recipes and Cuisine

Method

Step 1: Soak tamarind and take pulp and keep aside.
Step 2: Soak rice flakes (pressed rice) with enough water for I hour and all water has been absorbed.
Step 3: Heat oil and add mustard seeds. When it starts crackle, add Bengal gram, black gram and fry till colour.
Step 4: Add curry leaves, asafetida, turmeric powder, jaggery and finely ground paste, fry for a while.
Step 5: Now add tamarind pulp, salt and stir well.
Step 6: Finally add soaked rice flakes and stir cook till render.
Step 7: Serve hot with salad and hot pappads.
Step 8: Dry roast all ingredients till colour. (except coconut). Grind into a paste adding grated coconut a little water

Ingredients

Rice flakes hard - 2 cups (Pressed rice)

Tamarind - 1 Lemo sized

Turmeric powder - A pinch

Mustard seeds - 1 tsp

Bengal gram - 1 tsp

Black gram - 1 tsp

Asafoetida - A pinch

Curry leaves - 2 sprigs

Oil - 4 tbsp

Salt to taste

Jaggery - 2 tbsp

Grind to a powder

Grated coconut - 1 cup

Red chillies - 4

Sesame seeds - 1 tbsp

Bengal gram - 1 tbsp

Black gram - 1 tbsp

Cumin seeds - 1 tbsp

Mustard seeds - 1/2 tsp