Ingredients:
Rice - 250 gms, cooked
Cinnamon - 1
Cloves - 2
Brown Cardamom - 2
Turmeric Powder - 1/2 tsp
Fried Groundnut - 50 gms
Red Chilli - 2
Fennel Seeds - 1 tsp
Tomato - 4
Garlic - 4 to 5 flakes
Onion - 2
Ginger - a small piece
Coriander Leaves - 1 tsp, chopped
Bay Leaf - 2
Ghee - 1 tbslp
Oil - as required
Salt as per taste
Method:
1. Chop tomatoes, onion and garlic into small pieces.
2. Peel off the skin from the ginger.
3. Grind ginger, 2 to 3 garlic flakes, red chilli, brown cardamom, cinnamon, fennel seeds, cloves and 1 tsp of onion smoothly with water.
4. Pour oil in a pan.
5. Fry the groundnut separately and then fry the bay leaves, remaining garlic and onion till they turn brown.
6. Add tomatoes.
7. Mix the ground masala, turmeric powder and salt.
8. Stir well.
9. Add groundnut and coriander leaves.
10. Mix rice.
11. Add a little ghee and stir well.
12. Serve hot with appalam.
Rice - 250 gms, cooked
Cinnamon - 1
Cloves - 2
Brown Cardamom - 2
Turmeric Powder - 1/2 tsp
Fried Groundnut - 50 gms
Red Chilli - 2
Fennel Seeds - 1 tsp
Tomato - 4
Garlic - 4 to 5 flakes
Onion - 2
Ginger - a small piece
Coriander Leaves - 1 tsp, chopped
Bay Leaf - 2
Ghee - 1 tbslp
Oil - as required
Salt as per taste
Method:
1. Chop tomatoes, onion and garlic into small pieces.
2. Peel off the skin from the ginger.
3. Grind ginger, 2 to 3 garlic flakes, red chilli, brown cardamom, cinnamon, fennel seeds, cloves and 1 tsp of onion smoothly with water.
4. Pour oil in a pan.
5. Fry the groundnut separately and then fry the bay leaves, remaining garlic and onion till they turn brown.
6. Add tomatoes.
7. Mix the ground masala, turmeric powder and salt.
8. Stir well.
9. Add groundnut and coriander leaves.
10. Mix rice.
11. Add a little ghee and stir well.
12. Serve hot with appalam.
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