Wednesday, February 11, 2009

Pattani Sadham ( Green Peas Rice)

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.
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17 comments:

  1. hey manasi rice looks very delicious & nice photos.

    How is ur baby?

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  2. That rice sure looks appetizing. getting a recipe from you after a long time. I have the same book so I am excited that a pro like you has it too.

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  3. Love the rice dsh. Looks so yumm ould love to have this for my lunch.
    Yeah i too have some 20 odd post in the draft. Now i have the picutres and i have no idea where the recipes are,

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  4. Looks so yum!! Love the name Pattani! We say Batani in Kannada for greenpeas! :D

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  5. Hi Trupti!! Thanx! And the baby is doing gr8! Crawling FAST!!

    Hi Zobars!! Thanks!! it does take time to post what with the baby` and all! I lke many recipes from Dakshin and am going to try some more!!

    Hi HAppy Cook!! Hehehe, so glad Im not the only one!

    Hi Asha!! Pattani, Batani and Vatane in Marathi!!

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  6. love the colour of the pattani sadham... btw, even ive got one of Chandra Padmanabhan's books and i just posted a andhra pulusu recipe from it :)

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  7. An exceptionally colourful and tasty looking bowl of rice.

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  8. Rice looks delicious.. I love rice varieties.. Bookmarked to try. Little S does keep you busy :)

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  9. Hi Manasi -- it's been so long since I was by, how did I miss this news of a little 's'! :):) Many happy congrats to you :)

    Rice with green peas looks beautiful.

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  10. pattni sadham is quite different from peas pullav...hmmmm looks yum:)

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  11. Great click of a colourful and yummy dish.

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  12. Manasi,just checked the comment at FH. Yes, sour cream tastes like yogurt and it's sourer than sweet yogurt and thick and creamy. It works fine in any Yogurt dish.Only time I use plain yogurt is in Yogurt rice, Mosaranna. I heard that some bloggers use sour cream in that too, I use yogurt for that rice. Try once and see if you like Sour cream, fat free or light will do. I use light one! :)

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  13. I am really happy to invite you to participate in the contest that is getting launced on Feb 20 2009 - check out this link for details - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html contest.

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  14. hey Manasi, lovely sadham. How are you doing?

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  15. this dish really photographed well.............when food looks good most often it will taste good as well................i must make that spice mix..............

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