Ingredients:
Rice - 2 cups
Buttermilk - 4 cups
Baby potato - 100 gms
Oil for frying the potatoes
Mustard seeds - 1 tsp
Curry leaves - few
Salt to taste
Oil - 2 tbsp
Peanuts - 1 tbsp (to garnish)
Method:
Rice - 2 cups
Buttermilk - 4 cups
Baby potato - 100 gms
Oil for frying the potatoes
Mustard seeds - 1 tsp
Curry leaves - few
Salt to taste
Oil - 2 tbsp
Peanuts - 1 tbsp (to garnish)
Method:
- Peel the potatoes. Sprinkle salt and keep aside.
- Heat the oil and deep fry the potatoes till they are golden brown.
- Heat toil in pressure cooker; add mustard and curry leaves and allow them to crackle.
- Add the washed rice and saute for 2 minutes.
- Mix in the buttermilk; close the lid and cook until done.
- Once the lid open; add salt and fried potatoes. Mix gently.
- Garnish with roasted peanuts and serve with papad and pickle.
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