Recipe of Homemade The 4-Leaves South Indian Rice with salad

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning The 4-Leaves South Indian Rice with salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from The 4-Leaves South Indian Rice with salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare The 4-Leaves South Indian Rice with salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make The 4-Leaves South Indian Rice with salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook The 4-Leaves South Indian Rice with salad estimated approx 20-25 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook The 4-Leaves South Indian Rice with salad using 25 ingredients and 9 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make The 4-Leaves South Indian Rice with salad:

1. 1 tbsp sesame seeds
2. 3-4 black peppercorns
3. 2 tsp cumin seeds
4. 1 tsp fennel seeds
5. 2 tbsp urad dal
6. 2 tbsp chana dal
7. 1 tsp mustard seeds
8. 2 tbsp dry grated coconut
9. 1/2 tsp asafoetida
10. 1/2 cup peanuts
11. 4-5 cashews
12. 1 red chilli
13. 1 tsp tamarind paste
14. 2-3 betel leaves
15. 3 tbsp coriander leaves
16. 8-10 mint leaves
17. 8-10 curry leaves
18. 1 bowl cooked rice
19. 1 cup chopped tomatoes
20. 1 tsp red chilli powder
21. 1 cup chopped cucumber
22. 1 cup chopped onions
23. 2 tsp sugar
24. as needed Coconut oil
25. to taste Salt

Steps to make to make The 4-Leaves South Indian Rice with salad

1. To make masala for the rice, roast 1 tbsp sesame seeds, 3-4 black peppercorns, 1 tsp cumin seeds, 1 tsp fennel seeds in a pan. Once they turn slightly brown remove from the gas and let it cool down.
2. In the same pan add 1 tbsp urad daal, 1 tbsp chana daal, 1 tsp mustard seeds and roast well. Add 2 tbsp dry grated coconut, 1/2 tsp asafoetida and roast again. Once roasted remove from the gas and let it cool down.
3. Add the above two roasted mixtures in a mixer and blend in a fine powder.
4. Heat 1 tbsp coconut oil in a pan. Add 1/2 cup peanuts and roast well. Then add 4-5 cashews and roast them as well. Once roasted remove from the gas and let it cool down.
5. Heat 1 tbsp coconut oil in a pan. Add 1 tsp cumin seeds and let them splutter. Add 1 tbsp chana daal, 1 tbsp urad daal, 1 red chilli and saute. Add 1 tsp tamarind paste.
6. Tear the following leaves with hand and add them to the pan - 2-3 betel leaves, 2 tbsp coriander leaves, 8-10 mint leaves and 8-10 curry leaves. Saute.
7. Add 1 bowl of cooked rice and mix well. Add the masala, salt as per taste, 1 tsp sugar, roasted peanuts and cashews, 1 tbsp chopped coriander leaves and saute. The rice is ready.
8. For salad, mix 1 cup chopped tomatoes, 1 cup chopped cucumber, 1 cup chopped onions, 1 tsp sugar, salt as per taste, 1 tsp red chilli powder, 1 tbsp chopped coriander leaves in a bowl.
9. Serve rice with the salad.

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