Oil 2 tsp
Desi ghee 2 tsp
Cumin Seeds 2 tsp
Whole dry red chillies (2)
Onions, finely chopped 3/4 cup
Ginger Paste 2 tsp
Tomato Puree 3/4 cup
Water 2 cup
Salt to taste
Red chili powder 1/5 tsp
Coriander Powder ( 1 tsp, heaped)
Cilantro leaves, chopped. a handful (for garnishing)
1. Set a nonstick pan to heat at medium
2. To the warm pan, add two teaspoon desi ghee and two teaspoon oil
3. To the warm oil and ghee, add two tsp cumin seeds
4. Once the cumin crackles, add two whole dry red chillis (torn into two)
5. Saute for a few seconds until the chilli changes color
6. Add 3/4 cup finely chopped onions. Saute until pink
7. Add two tsp ginger paste
8. Mix and saute until golden brown
9. Add 1/3 of a whole vadi broken into pieces. Fry with onions. Saute for a few seconds
10. Add t3/4 cup tomato puree
11. Saute until the mix starts oozing out oil
12. Add half tsp turmerick powder. Reduce heat to low
13. Add one fifth tsp chilli powder
14. Add one tsp kashmiri red chilli powder. Mix and saute for a few seconds
15. Add one heaped tsp coriander powder
16. Add half tsp salt. Mix.
17. Add two cups of water and mix. Increase heat to medium and bring it to boil.
18. Reduce heat to low-medium
19. Add two cups of leftover cooked white rice to the gravy. Stir
20. Cover with a lid. Cook for five minutes
21. Add chopped cilantro leaves
22. Serve hot.
1. If you are not using vadi, spice up the rice using cumin powder, black pepper powder, and garam masala.
2. Adjust the salt and the spices depending on taste.
3. Works best with cold rice.
4. If the tomatoes are very sour, use half a cup of tomato puree