The 4-Leaves South Indian Rice with salad
The 4-Leaves South Indian Rice with salad

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, the 4-leaves south indian rice with salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The 4-Leaves South Indian Rice with salad is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. The 4-Leaves South Indian Rice with salad is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Get sesame seeds
  2. Get black peppercorns
  3. Make ready cumin seeds
  4. Make ready fennel seeds
  5. Get urad dal
  6. Make ready chana dal
  7. Prepare mustard seeds
  8. Make ready dry grated coconut
  9. Make ready asafoetida
  10. Take peanuts
  11. Get cashews
  12. Make ready red chilli
  13. Get tamarind paste
  14. Prepare betel leaves
  15. Get coriander leaves
  16. Take mint leaves
  17. Prepare curry leaves
  18. Take cooked rice
  19. Prepare chopped tomatoes
  20. Prepare red chilli powder
  21. Prepare chopped cucumber
  22. Get chopped onions
  23. Get sugar
  24. Prepare Coconut oil
  25. Get 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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