The 4-Leaves South Indian Rice with salad
The 4-Leaves South Indian Rice with salad

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, the 4-leaves south indian rice with salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

The 4-Leaves South Indian Rice with salad is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. The 4-Leaves South Indian Rice with salad is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have the 4-leaves south indian rice with salad using 25 ingredients and 9 steps. Here is how you cook that.

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