Preparation Time  15 mins  Cooking Time  30 mins  Serves  2Recipe Category  Main  Recipe Cuisine  South Indian Recipe Reference  AkshayapatramCooked Rice  2 cupsGingelly Oil Nallenai  3 tbspPeanuts  a fistful Skin removedMustard Seeds   tspChanna Dal  1 tbspUrad Dal  1 tspDried Red chillies  2Curry Leaves  fewPowdered jaggery  1 tspTurmeric Powder  12 tspHing Perungayam  a generous pinchTamarind  lemon sized ballSalt  to tasteOil  1 tspChanna Dal  1  tbspUrad dal  1 tbspCoriander Seeds   tbspDried Red Chillies  2Fenugreek SeedsVenthyam   tspSesame seeds  1 tbsp

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category : Main | Recipe Cuisine : South Indian| Recipe Reference : Akshayapatram
Cooked Rice - 2 cups
Gingelly Oil (Nallenai) - 3 tbsp
Peanuts - a fistful (Skin removed)
Mustard Seeds - ½ tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a generous pinch
Tamarind - lemon sized ball
Salt - to taste
>Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Dried Red Chillies - 2
Fenugreek Seeds(Venthyam) - ½ tsp
Sesame seeds - 1 tbsp

2016-01-12 20:06:34 by sundu

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