Peanuts podi rice

Ingredients

• 1/4 cup peanuts
• 2 cups cooked rice
• 1 tbsp chana dal
• 1 tbsp urad daal
• 2 kashmiri dry red chilies
• 4 normal dry red chilies
• 6 garlic cloves
• 1 gooseberry size tamarind
• 1/4 tsp asafoetida powder
• 1 tsp salt
• 2 tsp oil
• 1 tsp urad dal, mustard seeds
• 1 tsp chana dal
• 1 string curry leaves

Steps

1. Firstly, dry roast 1/4 cup peanuts on low flame till they turn crunchy. Keep roasting on low flame uniformly till the skin separates. Cool completely, and separate the skin from the peanuts. Keep aside.
2. Fry each ingredient separately in a pan without adding oil…
3. Add all roasted ingredients in your food processor with asafoetida powder, salt and grind it to make a coarse powder. Spread the powder on a plate and ten minutes. You can store this in an air-tight container and use it as per your requirement.
4. Now, in a large Kadai, heat 1 tablespoon of oil, add mustard seeds, and urad dal, channa dal curry leaves and saute till lentils are roasted well…
5. Then add cooked rice along with the finely ground peanut powder give it a mix. Cover and cook for 2-3 minutes, or until the rice fully absorbs the flavors and the dish is fragrant.
6. Peanut or groundnut podi Rice is ready and serve warm along with some papad and yogurt.