This recipe is a variety rice mix that can be prepared and stored for weeks/months. This saves time and with little imagination can be converted to many dishes. This can be used as side dish too. It contains pulses, nuts that are rich in protein and minerals. Tasty recipe of Pulikkaichal described.
Preparation time: 20 minutes
Cooking time: 15 minutes
Yields: 250 g of mix
- Tamrind 100 g soaked in water and extracted to thick juice.
- Gram dal 50 g
- Urid dal 50 g
- Coriander seeds 25 g.
- Fenugreek seeds 1/2 spoon
- Red chili 10-15
- Asafoetida powder 2 spoons
- Mustard seeds and curry leaves to season, turmeric powder
- Peanut/cashew nut fried in ghee 50 g
- Salt to taste, oil as necessary
Roast gram dal, urid dal, coriander seeds, and red chili separately in oil. Dry roast fenugreek seeds. Powder everything together in mixer along with asafetida powder.
Heat oil in a pan; add mustard seeds when it splutters add curry leaves and turmeric powder. Pour in extracted tamrind juice. Stir and boil well until the raw smell goes off.
Add in ground powder, salt and mix well. Add fried nuts. Pour oil if necessary.
Cook in low flame until the mixture becomes thick and water has dried up and remove from fire. After the mix cools up, store in air-tight container.
This mix can be used to mix 750g to 1k of rice depending on taste.