This is one recipe which was lying in my draft folder for the longest time ever.. almost or even over a year! I first picked a copy of Dakshin from the local library. Made a few recipes and then due to dietary restrictions during pregnancy cut down on a lot of stuff. Amidst all this , the draft lay neglected. Later when I went to the library to pick up the threads again, the book was gone..as in pinched!
The only reason I did not buy the book was because it was so easily available, well, now it was gone (somebody pinched it) and the draft folder kept rearing its head at me. and so it came about that I ordered my copy and the recipe now makes it to the publishing stage!
Like most of Chandra Padmanabhan's recipes, this one also involves detailed steps and preparing fresh spice powder/ masala. The procedure looks long, but once the spice powder is ready, it's easy.
And now without any rambling I will post this.. it has taken me 3 full days just to type the recipe, what with little S crawling everywhere, and going up the stairs on all fours and flattening the laptop screen at every given opportunity and then plucking the keys out, it is a wonder that I can even use the laptop anymore!!!
You need:1 cup Rice (I used Basmati)
1 cup Green Peas ( I used frozen)
1 small Potato , peeled and chopped
2 small Eggplants finely chopped ( I did not use any)
1 Bell Pepper finely chopped
1 tsp. Turmeric
Salt to taste
For the Spice powder:
2 tsp Oil
3 tbsp Coriander seeds
1/2 tsp Asafetida
2 tbsp Urad daal
3 tbsp Channa Daal
5 dry Red chiles
marble sized piece of Tamarind
Tempering:
3 tbs Oil
2 tsp brown Mustard seeds
1 tsp Urad and Channa Daal EACH
1 Red chile halved
few Curry Leaves
Cook the rice and set aside.
Make the spice powder: Heat oil in a heavy skillet. Add coriander seeds, asafetida powder, urad daal and channa daal and red chiles. Saute for 2-3 mins. place in a blender/ food processor. Add tamarind pulp and blend to a fine powder. I blended the dry spices in my coffee mill and added the pulp later.
TEMPERING:
Heat oil in a heavy saucepan . Add mustard seeds, daals, red chile and curry leaves.
When the mustard seeds sputter, add the vegetables. Cook over a low heat, adding water if necessary. Add the spice powder, turmeric and salt to taste. Saute for a couple of mins. Add rice, mix well.
Serve hot.
