Directions:
- Heat a skillet on medium flame.
- Pour in the water, salt, turmeric powder and stir in the rice very gently.
- Bring to a boil.
- Lower flame, partially cover, and cook till all the water has been absorbed by the rice.
- Don't overcook the rice.
- Keep aside.
- Heat oil in a frying pan on medium flame.
- Toss in the cumin and mustard seeds.
- Allow to sizzle and splutter.
- Once they stop, add the red chillies, curry leaves, bay leaf and peanuts.
- Stir-fry briefly for 10-15 seconds until the nuts turn lightly brown and the curry leaves are aromatic.
- Remove from heat.
- Add this to the rice alongwith the tamarind juice and jaggery, if using.
- Mix gently.
- Sprinkle a few drops of water on top, then cover the container with a lid and allow to cook on simmer for 8 minutes, stirring once in between.
- This will help to make all the awesome flavours of the seasoning and the tamarind juice blend well into the cooked rice.
- Remove from heat.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.23 Kcal (240 kJ) | ||
| Calories from fat | 42.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 587.98mg | 24% | |
| Potassium | 100.27mg | 2% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 33.1mg | 55% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 27.14 Kcal (114 kJ) | ||
| Calories from fat | 19.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 7% | |
|---|---|---|---|
| Sodium | 278.8mg | 24% | |
| Potassium | 47.55mg | 2% | |
| Total Carbs | 1.55g | 1% | |
| Sugars | 0.79g | 7% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 0.55g | 2% | |
| Vitamin C | 15.7mg | 55% | |
| Iron | 0.3mg | 3% | |
| Calcium | 14mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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