Recipe of Super Quick Homemade The 4-Leaves South Indian Rice with salad

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, the 4-leaves south indian rice with salad. One of my favorites food recipes. For mine, I will 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 meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. The 4-Leaves South Indian Rice with salad is something that I have loved my entire life.

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

The ingredients needed to make The 4-Leaves South Indian Rice with salad:

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