Masala Rice With Tadka Boondi Raita
Servings - 4
INGREDIENTS
Boiled rice - 250 grams
Kashmiri red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Green Chili - 1 tablespoon
Oil - 1 tablespoon
Salt - 1/2 teaspoon
Coriander - 1 tablespoon
Oil - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 8 - 10
Onions - 120 grams
Tomato - 100 grams
Curd - 220 grams
Water - 100 milliliters
Green chutney - 2 tablespoons
Kashmiri red chili - 1/4 teaspoon
Black salt - 1/4 teaspoon
Chaat masala - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Salt - 1/8 teaspoon
Boondi - 30 grams
Mustard oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Dry red chili - 2
PREPARATION
1. In a bowl, add 250 grams boiled rice, 1/2 teaspoon kashmiri red chili, 1/2 teaspoon turmeric, and 1 tablespoon Green Chili, 1 tablespoon oil, Mix well to combine.
2. Heat tablespoon oil in skillet, add 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, and 8 - 10 curry leaves. Sauté for 30 seconds.
3. Add 120 grams onions and 100 grams tomato. Cook for 2 - 3 minutes.
4. Add the prepared rice mixture and mix well to combine.
5. Remove from heat and keep aside.
6. In a bowl, add 220 grams curd and 100 milliliters water. Whisk well.
7. Add 2 tablespoons green chutney, 1/4 teaspoon kashmiri red chili, 1/4 teaspoon black salt, 1/4 teaspoon chaat masala, 1/4 teaspoon cumin powder, and 1/8 teaspoon salt. Whisk well.
8. Add 30 grams boondi and stir gently.
9. Heat 2 teaspoon mustard oil in pan, add 1/2 teaspoon mustard seeds, 1/8 teaspoon asafoetida, and 2 dry red chili. Sauté for few seconds.
10. Pour the hot tempering over the raita and mix well.
11. Serve hot masala rice with tadka boondi raita.