8 Jun 2012
For sometime now lunch menu has been regular south Indian items like sambar, rasam, mor kozhambu etc. I needed a break from that and fancied a variety rice, but again something different and not usual puliogare or lime rice etc. I came across this recipe on a television program and thought it was quite interesting. I already have a chettinad coriander rice on my blog but this one is different as it uses coriander seeds more than leaves. The recipe mentioned below is enough to mix rice for about 6 people, I only used half of it and stored the rest. I used about 8 red chillies and also used couple more to temper and I must say it came out like Indian Schezuan rice and I quite liked the heat along with the dhaniya flavour. You could reduce the red chilly according to your taste. If you fancy, you could sauté some onions as well to mix with the rice. I served it with eggplant-fenugreek seeds raita so we get some vegetable in the meal as well as have the yogurt compensating for the heat.
4 tablespoon dhaniya seeds
1 ½ tablespoon urd dal
1 tablespoon channa dal
2 tablespoon chopped ginger, finely chopped
6-8 dry red chillies
2 green chillies, finely chopped
1 teaspoon mustard seeds
2 tablespoon chopped coriander leaves
Salt to taste
Heat little oil in a heavy bottom pan and fry urd dal, channa dal until golden. Fry dhaniya seeds until aromatic and dry red chillies until crisp. Keep aside to cool and grind to powder
Heat some oil and add mustard seeds. Once it crackles, add turmeric powder, asafoetida, green chillies, ginger, curry leaves and sauté
Add about 3 tablespoons of the ground powder and fry for couple of minutes
Add rice enough for about three people, add salt, coriander leaves, mix well.
Serve with raita/pachadi