Rice mixed with tangy ginger and tamarind chutney
GINGER IMLI CHUTNEY PULAO
Ingredients
4 tbsps finely chopped ginger
1 lemon sized ball of tamarind, soaked in warm water
2 cups cooked rice
5 tbsps oil
¼ tsp asafoetida
2 dried red chillies, broken
½ tsp mustard seeds
15-20 curry leaves
½ tsp red chilli powder
Salt to taste
1 tbsp grated jaggery
1 tsp cumin seeds
½ cup green peas
Method
1. Heat 3 tbsps oil in a non-stick pan. Heat another non-stick pan.
2. Add asafoetida, red chillies, mustard seeds, curry leaves and ginger to the first pan and saute till ginger is well cooked.
3. Mash the tamarind to extract pulp.
4. Add red chilli powder to the pan and mix well. Strain the tamarind pulp into the pan. Add salt and jaggery and mix till jaggery dissolves. Transfer the chutney into a bowl.
5. Heat the remaining oil in the other non-stick pan, add cumin seeds and saute till it changes colour. Add green peas and toss well. Add cooked rice and toss again.
6. Add 2-3 tbsps of the ginger-tamarind chutney and mix well. Serve hot.
Click to Subscribe: [ Ссылка ]
Best cooked in Wonderchef Kitchenware. Buy Now on : [ Ссылка ]
Facebook : [ Ссылка ]
Twitter : [ Ссылка ]
#sanjeevkapoor
