Snacks

Method of Preparation :

Pressure cook the rice and spread on a plate to cool.

Fry the red chillies, coriander seeds, bengal gram dal, urad dal, fenugreek seeds, asafoetida. Grind to a fine powder and set aside.

Puree the chopped tomatoes and strain the juice. Set aside.

In a pan, heat the tomato juice, salt and turmeric powder, simmer till it thickens. Add the ground masala powder and mix well.

Heat 3 tablespoons of oil add the mustard seeds, peanuts and curry leaves. When the mustard seeds splutter, add chopped green chillies and onions and fry for a few minutes till it turns golden brown. Mix in the rice and the tomato concentrate.