South Indian Stir Fry Rice

Preparation :20 mins
Cook :10 mins
Total Time :30 mins
Servings :Makes 5 servings

Ingredients :

3 1/2 cups cooked par-boiled rice (ukda chawal)
1/4 cup raw peanuts
1/4 cup sesame seeds (til)
1 1/2 tbsp oil
1 tbsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
3 whole dry kashmiri red chillies , broken into pieces
5 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp grated coconut
1/4 tsp turmeric powder (haldi)
2 tbsp tamarind (imli) pulp
2 tbsp malgapodi powder
salt to taste

Method :

Heat a small non-stick pan, dry roast the peanuts on a medium flame for 3 minutes. Deskin and keep aside.
Heat the same small non-stick pan, add the sesame seeds and dry roast on a slow flame for 2 minutes.
Combine the peanuts and sesame seeds in a mixer and blend to coarse powder. Keep aside.
Heat the oil deep non-stick pan, add the urad dal and mustard seeds and sauté on a medium flame for 1 minute.
Add the dry kashmiri red chillies, curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
Add the rice, coconut, turmeric powder, tamarind pulp, malagapodi powder, sesame-peanut powder and salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
Serve immediately.