This is a 3rd century(!) Kongunadu delicacy. Recipe from Chef Jacob Sahaya Kumar from expressbuzz.com. According to him, this dish is originally prepared without onions and garlic. Instead of pearl onions, I used red onions and for dry ginger powder, I used fresh ginger.
Ingredients:
Basmati Rice (boiled) - 3 cups
Betel leaves - 3 leaves (chopped)
Garlic - 6 extremely thin slices
Onion - 1 (sliced)
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Pepper powder - 1/4 tsp
Chilli powder - 3/4 tsp
Ginger pieces - 1/2 tsp
Coconut milk - 1 cup
Sesame oil
Salt to taste
Ghee - 1/2 tsp
Ingredients for dry roasting and powder:
Bengal gram dal -2 tsp
Sesame seeds - 2 tsp
Method:
Heat the oil and add the garlic.
Fry till it changes into golden color.
Add the onions and fry till the color changes.
Now add the betel leaf pieces, asafoetida, turmeric powder, chilli powder, sesame powder, bengal gram powder, ginger and saute.
Then add the coconut milk and let it thicken.
Add the salt, boiled rice, ghee and mix.
Finally add the pepper powder.
Serve with raita.
This is sent off to RCI-Kongunadu cuisine hosted by Priya of Priya's Easy 'n' Tasty Recipes and originally started by Lakshmi of Veggie Cuisine.
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