South Indian Tava Rice
by Tarla Dalal
Here is a no-fuss meal with a south indian flavour. You will love the aroma and flavour brought about by the simple tempering and peanut-sesame powder. The peanut-sesame powder is actually such an effective enhancer that the aroma is sure to waft out of the kitchen as you toss the south indian tava rice in your handy tava.
South Indian Tava Rice recipe - How to make South Indian Tava Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 1/2 cups cooked rice (chawal)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
4 to 5 curry leaves (kadi patta)
3 whole dry kashmiri dry red chillies , broken into pieces
1/4 tsp turmeric powder (haldi)
salt to taste
To Be Blended Into A Smooth Peanut-sesame Powder
2 tbsp roasted peanuts
2 tbsp roasted sesame seeds (til)
Method
- Method
- Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal.
- When the seeds crackle, add the asafoetida, curry leaves and red chillies and sauté on a medium flame for 1 minute.
- Add the rice, turmeric powder, peanut-sesame powder and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Outbrain
This south indian tava rice, is so simple and quick and instantly made with a nutty flavor and rich aroma. I used left over rice to make this, and everybody just loved it.