Method:
Peel Madras onions. Peel and cut vegetables into 1 inch pieces. Wash rice and dal thoroughly. Place it in a container with 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables.
Heat a little oil in a frying pan. Add the 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in colour. Powder and keep aside, heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds.
Powder and keep aside. Soak tamarind in a little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly.
Heat a little ghee and fry Cashewnuts until golden brown in colour. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. Add ghee just before serving. |
