Batukamma Palli saddi
Author: Ujwala Chintala
Serves: 2
- 1 cup rice. Plus more if taste need be adjusted.
- ¼ cup - Minapa Pappu (Urad Dal)
- 2 - red chilies
- ¼th tsp - mustard seeds
- ¼th tsp - jeera
- ½ tsp - coriander seeds
- ⅛ the tsp - methi (fenugreek) seeds
- 2 tbsp - healthy oil as coconut or olive oil
- 1 tsp peanuts
- Healthy salt as Pink Himalayan Salt
- Cook 1 cup rice in 1½ cup of water in a little salt and ¼th tsp oil. Let it cool.
- Roast minapa pappu, coriander seeds and fenugreek seeds on medium-low heat, in a pan. Remove.
- Add 1 tsp oil to the same pan. Add chilies. Fry till golden brown.
- Add minapa pappu mix, chilies and salt to the grinder. Grind to a powder.
- Add the ground powder slowly to rice and mix well. Don't add all at once. Taste and add more powder if needed. Keep adding till rice is flavorful.
- For tampering:
- Add remaining oil to small kadai. Heat to medium-high.
- Add mustard seeds. When they crackle, add jeera. Fry till brown.
- Add peanuts. Fry till golden brown. Pour tampering to mixed rice. Mix well.
- Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/minapa-pappu-batukamma-saddulu/
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