Vetalai Sadam

Hubby and older one were going to have leftover biryani for dinner. Which left Mr. Fussy and myself. He wanted fried rice- I could have given it to him, but thout this was the perfect chance to try out a recipe I'd bookmarked a long time back (and the brand new kadhai). Fortune favours the bold- it was a hit.

1 cup rice (uncooked)

3 or 4 betel leaves 

1 tbsp garlic paste

1/4 tsp haldi powder

Salt to taste

For dry masala:

1 tsp sesame seeds seeds

1/4 tsp peppercorns

1 red chilli (I toned it down, 2 would be better)

1/2 tsp ginger powder

For tempering:

1 1/2 tbsp cooking oil

1/4 tsp saunf

1 inch piece cinnamon

1 sprig curry leaves

Method:

Wash and soak rice for 30 mins. Cook till 75% done, keep aside.

Dry roast sesame seeds, peppercorns and dry red chillies in a pan and grind it along with dry ginger powder to a fine powder. Set aside.

Heat oil in a pan, temper the ingredients listed under tempering. Add garlic paste and saute for few seconds. Then add turmeric powder in the oil and immediately add cooked rice, mix everything well.

Finally add chopped betel leaves, ground masala powder and salt and mix well.

Cover and cook for 5 mins or until well cooked, if needed sprinkle some water to avoid drying.