Ulundu Ogaray

Recipe by Cook's Hideout

South Indian rice dish made with freshly made spice powder. This is a great dish to use up leftover rice. Served with papad or chips, this makes a delicious meal.

Ingredients

• 1 cup Rice ((I used Sona Masoori ))
• 2 tbsps Cashews (, broken)
• 1 tsp Mustard seeds
• 1 tsp chana dal
• 1 tsp Urad dal
• 1 red chili (halved Dry)
• 15 oz. can black beans
• 8 ~ 10 Curry leaves
• 2 chilies (Green , finely chopped)
• to taste Salt
• 2 tbsps Urad dal
• 1 ~ 1½ tsps Peppercorns
• 2 tbsps sesame seeds ((optional))
• 2 tbsps Coconut (Dry grated)

Method

1. Cook rice and let cool.
2. Make the Spice powder: Dry roast all the ingredients for the spice powder until golden and aromatic. Cool slightly and grind to a powder. Keep aside.
3. Heat 1tbsp ghee in a saute pan, add the cashews and fry till lightly golden. Remove from the heat and set aside.
4. In the same pan, add 2tbsp more ghee, add mustard seeds, chana and urad dal, dry red chili, asafoetida and curry leaves. Once the mustard seeds start to splutter, add the green chilies.
5. Next add the cooked rice, spice powder and salt. Mix well to combine all the ingredients. Garnish with fried cashews and serve hot.

View the recipe instructions at Cook's Hideout