South Indian Stir Fry Rice
by Tarla Dalal
5/5 stars 100% LIKED IT
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This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture.
The key ingredients, which endow this South Indian Stir-Fry Rice with such irresistibility, are sesame seeds and peanuts. These ingredients are perfectly complementary to the rustic tanginess of tamarind, and together, they make this stir-fried rice recipe a perfect winner!
Eat with Cucumber Pachadi if you wish to mellow down the spicy flavours.
Method- Heat a small non-stick pan, dry roast the peanuts on a medium flame for 3 minutes. Deskin and keep aside.
- Heat the same small non-stick pan, add the sesame seeds and dry roast on a slow flame for 2 minutes.
- Combine the peanuts and sesame seeds in a mixer and blend to coarse powder. Keep aside.
- Heat the oil deep non-stick pan, add the urad dal and mustard seeds and sauté on a medium flame for 1 minute.
- Add the dry kashmiri red chillies, curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
- Add the rice, coconut, turmeric powder, tamarind pulp, malagapodi powder, sesame-peanut powder and salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve immediately.
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Nutrient values per serving
Energy | 137 cal |
Protein | 2.6 g |
Carbohydrates | 11.6 g |
Fiber | 2.3 g |
Fat | 8.9 g |
Cholesterol | 0 mg |
Vitamin A | 44.1 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.5 mg |
Vitamin C | 0 mg |
Folic Acid | 4.6 mcg |
Calcium | 92.2 mg |
Iron | 0.8 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 1 mg |
Potassium | 19.2 mg |
Zinc | 0.9 mg |
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6 FAVOURABLE REVIEWS
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