I tried this out and it came out so fabulous that I recommend people to try this at least once and the next time you make it as your taste buds would call them again!!
This is a very healthy dish and prone to be taken during rainy seasons, as it contains, beetle leaf, Garlic, Sukku (dry ginger) ect. Beetle is said to enhance digestion and used as a medicinal leaf in many instance.
Preparation time : 20 min ; serves: 2 -3 people
Process:
Ingredients:
Seeraga Samba rice: 2 cups (Wash rice soak for 15 min, pressure cook it in 4 cups of water add salt and oil and keep aside, Once cooled spread rice in a plate using fork )
Beetle leaf - 4-5 (not too young or old, got to be of normal size) - tear to small pieces
Garlic - 10- 15 pods (According to your like towards garlic flavor)
Feenel seeds - 1/2 tspn
Cinnamon stick - 1
Curry leaf - 1 -2 spring
Sesame Oil (nalleNNai) - 2 spoons
Masala Powder
Pepper corns - 1/2 tsp
Black Sesame seeds - 1/2 tsp
Sukku (dry Ginger) - small piece
Red chilly - 2 -3
Fry this in tawa and powder it and keep it aside
Method:
1.Place a large pan and add two spoons of oil and splutter the fennel seeds, curry leaves and add the cinnamon stick.
2. Add garlic pods and chopped betel leaves. Fry till Garlic is roasted
3. Add the masala powder and sprinkle water, to avoid over burning
4. Slowly add the cooked rice little by little and keep mixing until its uniformly done
5. Sprinkle water and cover the rice and let it sit for 5 -6 minutes on low flame
6. After 5 minutes open the lid and give a final stir to the rice, check for salt and remove from heat.
7. Add a spoon of Ghee, Serve Hot
8. Goes heavly with some appalam and Valazhi Poo Vadai (recipe here).
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