Brown Rice Puliyodarai

Recipe by
Total Time:
25-30 minutes
Serves:2
Rated 3 based on 100 votes
3
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

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Ingredients

How to Make Brown Rice Puliyodarai

  • Dry-roast the fenugreek seeds until they darken slightly to a reddish hue.
  • In a tiny bit of oil, fry the red chillies. Remove and use a paper towel to absorb the excess oil.
  • In a spice grinder, powder the fenugreek and chillies along with about 1/2 tsp of salt. Set aside.
  • Heat remaining oil and add the mustard, asafoetida, chillies, chana dal and urad dal. Fry for a minute.
  • Once the peanuts start browning, add the tamarind sauce. Let the tamarind sauce reduce on a low flame until it has thickened to a consistency almost like that of molasses. Now add the chilli-fenugreek powder and stir well to mix. Check for salt and add more if needed. Take off heat.
  • This sauce can be stored for weeks if kept in the refrigerator in an airtight container.
  • Heat the oil and add the mustard seeds.
  • When they crackle, add the curry leaves, cashew nuts and peanuts and fry until the peanuts turn lightly golden.
  • Add the peanuts, mustard and curry leaves to the rice along with the tamarind sauce. Mix thoroughly. Add more tamarind sauce if you need.