VENDHAIYUM THALACHU RICE |
INTRODUCTION |
INGREDIENTS |
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This Rice variety is My wife's favourite. She generally uses a shortcut of using the leftover rice .It is my favourite because I really love the simplicity of spices and Great taste that goes along with it. Enjoy this rice as it is or with Avakkai Uruga or with curd. I assure you that you would come to love this rice once you taste it. |
Ponni Rice (old) 1 cup |
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METHOD
OF PREPARATION
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Cook
rice in your usual southern manner with each grain separate. Let it get
sufficiently cold. Now add salt, chilli powder and turmeric powder. Add
quarter spoon of Raw Asafoetida powder. Gently mix all the ingredients
thoroughly and set aside. Now take oil in a kadai and add Red chillies,
Mustard seeds .Heat up the oil and when you find that mustard just starts
popping, add Fenugreek seeds 1 spoon and Curry leaves .Don't let Fenugreek
seeds to become dark brown or black. It will take only two seconds or so
for Fenugreek to become biscuit brown. Immediately add rest of the
Asafoetida and immediately pour the Tampering oil on rice. Now take just a
few drops of oil in still hot kadai and fry 1 spoon of Vedhiyum seeds till
light brown. It will hardly take two to 3 seconds. Coarsely powder it and
add it to rice. Mix thoroughly .Reheat the rice immediately in the same
kadai and serve it Hot. This rice will surprise you by its taste rather
than its aroma. Enjoy!!! |
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