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Variety to Cooking 5-Star The 4-Leaves South Indian Rice with salad

Hoping to eat The 4-Leaves South Indian Rice with salad a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on producing a The 4-Leaves South Indian Rice with salad like a famous chef made.

The 4-Leaves South Indian Rice with salad

We hope you got benefit from reading it, now let's go back to the 4-leaves south indian rice with salad recipe. To cook the 4-leaves south indian rice with salad you only need 25 ingredients and 9 steps. Here is how you achieve that.

To cook an extraordinary The 4-Leaves South Indian Rice with salad, here are the materials required:

  1. You need 1 tbsp of sesame seeds.
  2. Prepare 3-4 of black peppercorns.
  3. Get 2 tsp of cumin seeds.
  4. Prepare 1 tsp of fennel seeds.
  5. Prepare 2 tbsp of urad dal.
  6. Provide 2 tbsp of chana dal.
  7. Prepare 1 tsp of mustard seeds.
  8. You need 2 tbsp of dry grated coconut.
  9. Use 1/2 tsp of asafoetida.
  10. You need 1/2 cup of peanuts.
  11. Get 4-5 of cashews.
  12. Get 1 of red chilli.
  13. Get 1 tsp of tamarind paste.
  14. Use 2-3 of betel leaves.
  15. Take 3 tbsp of coriander leaves.
  16. Take 8-10 of mint leaves.
  17. Prepare 8-10 of curry leaves.
  18. You need 1 bowl of cooked rice.
  19. Provide 1 cup of chopped tomatoes.
  20. You need 1 tsp of red chilli powder.
  21. You need 1 cup of chopped cucumber.
  22. You need 1 cup of chopped onions.
  23. Prepare 2 tsp of sugar.
  24. Take as needed of Coconut oil.
  25. You need to taste of Salt.

After readying the materials, now you are good to cook your 5-star The 4-Leaves South Indian Rice with salad by following the instructions on this section:

  1. To make masala for the rice, roast 1 tbsp sesame seeds, 3-4 black peppercorns, 1 tsp cumin seeds, 1 tsp fennel seeds in a pan. Once they turn slightly brown remove from the gas and let it cool down..
  2. In the same pan add 1 tbsp urad daal, 1 tbsp chana daal, 1 tsp mustard seeds and roast well. Add 2 tbsp dry grated coconut, 1/2 tsp asafoetida and roast again. Once roasted remove from the gas and let it cool down..
  3. Add the above two roasted mixtures in a mixer and blend in a fine powder..
  4. Heat 1 tbsp coconut oil in a pan. Add 1/2 cup peanuts and roast well. Then add 4-5 cashews and roast them as well. Once roasted remove from the gas and let it cool down..
  5. Heat 1 tbsp coconut oil in a pan. Add 1 tsp cumin seeds and let them splutter. Add 1 tbsp chana daal, 1 tbsp urad daal, 1 red chilli and saute. Add 1 tsp tamarind paste..
  6. Tear the following leaves with hand and add them to the pan - 2-3 betel leaves, 2 tbsp coriander leaves, 8-10 mint leaves and 8-10 curry leaves. Saute..
  7. Add 1 bowl of cooked rice and mix well. Add the masala, salt as per taste, 1 tsp sugar, roasted peanuts and cashews, 1 tbsp chopped coriander leaves and saute. The rice is ready..
  8. For salad, mix 1 cup chopped tomatoes, 1 cup chopped cucumber, 1 cup chopped onions, 1 tsp sugar, salt as per taste, 1 tsp red chilli powder, 1 tbsp chopped coriander leaves in a bowl..
  9. Serve rice with the salad..

Recipe : The 4-Leaves South Indian Rice with salad

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