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Mustard Seeds

Subtly Tempered Rice

Fenugreek Seeds

A tempering of mustard seeds, split black gram and fenugreek seeds provides a subtle flavor to rice.

Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: South Indian Vegetarian (Konkani)

2  cup(s) uncooked long grain rice (called Basmati rice in India)
2  teaspoon(s) each of mustard and fenugreek (methi) seeds
1  tablespoon(s) split black gram (udad dal)
4  tablespoons ghee (clarified butter)
4  cups water
2  tablespoon(s) grated fresh coconut or desiccated coconut shavings
salt and sugar to taste

  1. Heat the ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minute(s). Drop in the mustard seeds and let them crackle. Add the fenugreek seeds and fry till they become a shade darker.
  2. Now, add the split black gram. Stir fry on medium / low heat for 2  minute(s) till the grams are dark brown in color.
  3. Add the rice, water, sugar and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15  minutes or till the rice is fully cooked.
    Mix in the fresh grated coconut just before serving.

    NOTE: If you are using desiccated coconut shavings, add them along with the rice in step 3.

Serve hot with: Red Hot Potatoes (Batata Song) or any other curries of your choice.

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