Then add fresh curd and the required salt. Take 75 grams rice (properly washed) in a bowl. Rice : 75grams (3/4th Cup (100ml Cup) Chikkati Perugu (Fresh Curd Made From Whole Milk) : 500ml Milk – 125 Ml (Optional – Can do without it) Allam (Ginger) : 1/4″Piece Pachimirapa (Green Chilies) : 5 Karivepaku (Curry Leaves) : Few Jeelakarra (Cumin Seeds) : 1/2 tsp Senagapappu (Bengal Gram) : 2 tsp Minapappu (Urad Dal) : 2 tsp Aavalu (Mustard Seeds) : 1 tsp Endumirapa (Red Chilly) : 2 Miriyalu (Black Pepper) : Little Salt : To Taste Oil : 2 tsp Procedure Perugannam Saddi (Curd Rice) : Ingredients : Heat the remaining oil in a pan and fry the groundnuts (peanuts), cashews drain them and add to the rice. Mix the rice with the tamarind paste (from step 2) without having to mash the rice grains.
You can use a spoon here to mix thoroughly without having to mash the rice grains. Mix the rice evenly with one tbsp of oil, salt to taste and turmeric. This can be stored in a refrigerator if you keep it in a moist-free and tightly closed container for a few days or nearly a month.Ĭook rice separately and spread it out in a wide bowl/dish to cool. Shift the tamarind juice to a cooking vessel, add 2 red chillies, 3 tbsp of oil, a stalk of curry leaves, a pinch of asoeftida, a pinch of turmeric, a pinch of fenugreek powder (optional), little salt and put it to boil until the tamarind becomes a thick consistent paste, all the water evaporates and it separates some oil.
#Venna pandu free
Soak the tamarind in hot water and extract the juice free of all the pulp and seeds.( we need to do this step couple times to make sure, all the juice in the tamarind is extracted). 2 cups of rice (cooked and cooled to room temp) Lemon sized tamarind (soak in a cup of hot water and extract pulp) 5 Red Chilies 3 tbsp oil 5 Green chilies slit length wise 2 Curry leaf stalks Salt to Taste 2 pinches asafetida 1 pinch of Fenugreek powder 1 tsp Mustard seeds 1 tsp Cumin seed 3 tbsp Groundnuts 2 tbsp cashews 1 tsp turmeric Procedure
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