Its always a challenge for what to pack for lunch. Apart from the regular rice varieties, I try to make rice with veggies combination so that we don't have to make separate side dishes. This recipe can be made with left over rice and turns out perfectly good.
You can add more tindora and reduce the rice quantity if you desire. I make this often at a bigger batch and save some tindora as a side dish before mixing rice. Especially when you have rice just enough to pack.
Preparation Time :10 mins | Cooking Time : 10 mins |Serves: 4
Ingredients:
Rice (cooked) - 1 cup
Kovakkai - chopped 1 cup
Onions - chopped 1/4 cup
Garlic - 6 chopped
Peanuts - 2 tbsp
Red chili - 4
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Coriander leaves for garnishing
Salt to taste
Oil (preferably nallenai)
For Seasoning:
Mustard - 1/4 tsp
Urad - 1/4 tsp
Curry leaves
Method:
- Chop veggies and keep all the ingredients ready to cook.
- In a wide pan heat some oil and season with mustard and urad, when splutters add garlic, red chili and peanuts.
- Add the onions and curry leaves stir for 2 mins.
- Now add the tindora, turmeric, chili powder and salt. Fry for about 4 to 5 mins. It cooks in the oil, so don't add water. Keep the tindora crunchy.
- Add the cooked rice and mix all together.
- Garnish with cilantro/coriander leaves. Serve with papad/raitha....
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