Serving: 2 | Type: Veggie Rice
Ingredients:
| Cooked rice | -2 cups (cook with ½ tps salt and 1 tsp oil) |
| Bettle leaves (Vetrilai) | -6 (chopped) |
| Shallots or small onion | -10 |
| Tomato | -2(diced finely) |
| Garlic | -10(pods) |
| Chili powder | -1/2 tsp |
| Turmeric powder | -1/4 tsp |
| Salt | -to taste |
| Water | -1/2 cup |
Seasoning:
| Sesame oil | -5 tblsp |
| Mustard seeds | -1/2 tsp |
| Urad dal | -1 tsp |
| Green chilli | -2 |
| Asafoetida | -1 pinch |
| Curry leaves | -few |
| Coriander leaves | -few |
Method:
- Take the pan heat with oil
- Add seasonings one after one.
- Then add onions and garlic sauté for 3minutes.
- Add tomato, then salt and turmeric.
- Cook until it becomes like a paste.
- Add bettle leaves cook well.
- Now add chili powder then cooked rice and water.
- Cook it at the low heat for 5 minutes, switch off the stove.
- Garnish with coriander leaves.
- Serve it hot.
Note:
- You can serve with more kuzambu or more kootu.
- You can avoid onion and garlic.
- If you cook the rice with salt and oil, the rice will not become sticky.
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