I have already mentioned in several posts that I love flavored rice varieties. So when it was time to make a dish for the Srivalli’s Cooking with Cookbook Challenge, I chose this from one of the supplements- Rice varieties that came with the Tamil Magazine – Snegidhi.I have another version of pepper flavored rice but this is a bit different
I made a few changes to the dish to suit my taste. I paired with with a khadi and it was a nice combo.
Rice- 1/2 cup
Urad dhal-1 tablespoon
Gram dhal-1 tablespoon
Peppercorns – 11/2 tablespoons
Groundnuts, roasted- a fistful
Curry leaves- a few
Mustard- 1 teaspoon
Cumin seeds- 1 teaspoon
Asafoetida- a large pinch
Ghee- 1 tablespoon
Salt to taste
1.Cook rice so that the grains are separate. Heat a pan and roast pepper corns, urad dhal and channa dal till the dal turns light brown.Cool and powder.
2.Heat ghee in a pan and add mustard, cumin, curry leaves, asafoetida and groundnuts. When the mustard crackles, add the powder[see note below], salt and mix well. Cook on low flame for a few minutes for the flavors to blend. Remove from heat and serve.
- While adding the spice powder, add half the quantity ,do a taste test and add more to suit your taste.
- This can be served with a khadi / plain yogurt/ raita and pappad / any crispies of your choice.
- Ghee is used here for the seasoning. It mellows down the peppery flavor. If you don’t like ghee you can use sesame oil / sunflower oil.
This post is for the Cookbook Challenge of the month….