Wash and cook the basmati rice in 1/2 cup of water. Add little salt and a drop of oil while cooking. Pressure cook till 3 whistles.Once done, spread the cooked rice in a plate and keep it aside. Let’s dry roast the masala now.In a pan add 1 tsp fennel seeds, 1 tsp pepper, 1 red chilli, 1 clove, 1 tsp sesame seeds(i used black sesame) and kalpassi.Dry roast this for few minutes in a low flame.Once the sesame seeds starts popping up, switch off the flame and add 1/2 tsp cumin seeds and curry leaves.
Allow this to cool completely and powder this. If it is slightly coarse, fine.
In a pan add oil and add in 1/4 tsp mustard seeds, 1 red chili and 1 tblsp peanuts and curry leaves.Saute till the peanuts are cooked.Peel the garlic and gently crush them, just one press using a mortar pestle is fine.Add this to the oil and saute for a minute.
Chop 4 medium sized betel leaves into small pieces.Add this to the pan.Saute for 2 minutes. Add little salt now.
Add in the cooked rice.Add the ground masala powder. It came around 4 tsp, i used up all.Mix evenly and gently without breaking the rice.
Smear 1/2 tsp ghee on the top and mix.Vetrilai poondu sadam is ready.Serve this with appalam or any raita.
Method:
Wash and cook the basmati rice in 1/2 cup of water. Add little salt and a drop of oil while cooking. Pressure cook till 3 whistles. Once done, spread the cooked rice in a plate and keep it aside. Let’s dry roast the masala now. In a pan add 1 tsp fennel seeds, 1 tsp pepper, 1 red chilli, 1 clove, 1 tsp sesame seeds(i used black sesame) and kalpassi. Dry roast this for few minutes in a low flame. Once the sesame seeds starts popping up, switch off the flame and add 1/2 tsp cumin seeds and curry leaves. Allow this to cool completely and powder this. If it is slightly coarse, fine. In a pan add oil and add in 1/4 tsp mustard seeds, 1 red chili and 1 tblsp peanuts and curry leaves. Saute till the peanuts are cooked. Peel the garlic and gently crush them, just one press using a mortar pestle is fine. Add this to the oil and saute for a minute. Chop 4 medium sized betel leaves into small pieces. Add this to the pan. Saute for 2 minutes. Add little salt now. Add in the cooked rice. Add the ground masala powder. It came around 4 tsp, i used up all. Mix evenly and gently without breaking the rice. Smear 1/2 tsp ghee on the top and mix. Vetrilai poondu sadam is ready. Serve this with appalam or any raita.
Δ
