Prep 20 m
Cook 40m


    ½ coconut, scraped

    12 red chillies

    2 tbsp coriander seeds

    1 tsp turmeric powder

    1 pinch asafoetida

    1 cup toovar daal (yellow lentils)

    500gm rice

    ½ cup tamarind juice

    ½ tsp powdered garam masala

    Oil as needed

    1 tsp mustard seeds

    A few curry leaves

    2 tbsp chopped cashewnuts

Email this grocery list

Ingredient Substitution Guide


1. Dry roast the coconut, chillies, coriander seeds, turmeric and asafoetida and dry grind them for three minutes.

2. Cook toovar daal till it is soft. Wash rice and cook with toovar daal, tamarind juice, powdered masala and garam masala. Add salt to taste. Cook in just sufficient water so that the mixture is dry when cooked.

3. Heat 4 tablespoons oil and fry mustard seeds, curry leaves and cashewnuts and pour over rice. Mix and serve hot with melted ghee.

Image courtesy: Shutterstock