Something to heat up the tastebuds on a cold rainy day.Increase or decrease the pepper to your taste.This lovely,pungent and sharp tasting spice can best be relished when used fresh ground pepper instead of the preground powder.
Rice- 1 cup ,cooked,each grain should be seperate
Mustard seeds-1 teaspoon
Black peppercorns-1.5 tablespoons
Black sesame seeds-1 tablespoon
Salt to taste
- In a pan ,dry roast peppercorns,sesame seeds and curry leaves till you get a wonderful aroma.Remove from heat ,let it cool a bit and powder coarsely.
- Heat the ghee and add the mustard seeds and jeera,let them splutter and add the curry leaves and wait till it turns crisp.
- Add the cooked rice,salt and the ground powder and mix well to combine.
Remove from heat and serve with a raita/gravy and crispies .This rice is a breeze to prepare,right!
.I served it with a tangy potato gravy for which the recipe will be posted shortly…
Sending it over to Srivalli’s Rice mela
Also in the rice mela…
Check out my team mates on RM # 2 day 29
1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ [That’s me]6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii
12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya22)Viji 23)Kamalika24)Pavani25)Karuna26)Roochi