Kutta Pulao

admin, January 15, 2015

Serving Size: 4

Ingredients:

  1. Thick Avalakki (Beaten flat rice) – 250 gm (ground to a coarse powder)
  2. Oil – 8 tbsp
  3. Mustard seeds – 1 tsp
  4. Channa dal & urad dal – 1 tsp each
  5. Groundnut – 2 tbsp
  6. Curry leaves – 2 springs
  7. Dry red chillies – 3 broken into medium pieces
  8. Black sesame seeds – 1 tbsp (roasted and powdered)
  9. Dried coconut powder (kobbari pudi) – 2 tbsp
  10. Curry powder (Belesaarina pudi) – 1 tbsp (can add more per taste)
  11. Tamarind – 1 large lemon size soaked in 100 ml water
  12. Jaggery (powdered) – 1 tsp
  13. Asafoetida – 1 pinch

 

Directions:

  1. Wash and drain the beaten rice, sprinkle with 50 ml of water, keep aside for 10 min
  2. Heat 1 tbsp of oil and add tamarind extract or pulp, let it boil
  3. To this add curry powder, salt, jaggery and cook for 5 min
  4. Turn off the flame and keep it aside
  5. Heat remaining oil, add mustard seeds, let it splutter
  6. Now add Channa and urad dal, groundnut, fry till golden brown
  7. Add red chillies and curry leaves, saute for a min
  8. Add asafoetida (Hing), remove from flame
  9. Pour this thadka (mixture) over the tamarind and curry powder mixture
  10. Keep it on flame, add sesame seed powder and dried coconut powder
  11. Saute it on low flame for a min
  12. Add the soaked beaten rice, mix well
  13. Check for salt, if needed add more and mix well
  14. Cook for 5 min on low flame stirring continuously
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