Name: Coriander Rice and Cucumber Raitha recipe by Vins Raj at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: For Coriander Rice; 1 Cup Rice - Basmathi or Sona Masoori; 2 cups of chopped or 100 gms Corainder leaves; 1/4 tsp turmeric powder; For tempering; 1 tsp oil; ¼ tsp Mustard Seeds; ¼ tsp Urad dhal; ¼ tsp Cumin seeds; 4 tbsp Peanuts; ¼ tsp Asafoetida; 4 Red whole Chillies; 1 sprig curry leaves; 1tsp Melted ghee; For Cucumber Raitha; 1 cup diced Cucumber; 1tsp Bengal gram; 1tsp Urad dhal; 2 Whole dry red chillies; 10 gms Tamarind - Gently prress de-seeded tamarind into 1/2 tsp measuring spoon; ½ tsp oil

Ingredients Serving: 2

For Coriander Rice
1 Cup Rice - Basmathi or Sona Masoori
2 cups of chopped or 100 gms Corainder leaves
1/4 tsp turmeric powder
For tempering
1 tsp oil
¼ tsp Mustard Seeds
¼ tsp Urad dhal
¼ tsp Cumin seeds
4 tbsp Peanuts
¼ tsp Asafoetida
4 Red whole Chillies
1 sprig curry leaves
1tsp Melted ghee
For Cucumber Raitha
1 cup diced Cucumber
1tsp Bengal gram
1tsp Urad dhal
2 Whole dry red chillies
10 gms Tamarind - Gently prress de-seeded tamarind into 1/2 tsp measuring spoon
½ tsp oil

Instructions

Cook Rice with 2 cups of water in a pressure cooker till 3 whistles time and allow it to cool down.
Grind coriander leaves to a smooth paste by adding water.
In a kadai, add oil, mustard seeds, after spluttering add peanuts urad dhal, cumin seeds, break the Red whole chillies into two pieces and later add asoafetida and curry leaves.
Now add ground coriander paste, turmeric powder and required salt.
Let the mixture boil for 4 mins till the raw smell of the coriander leaves the mixture.
Now Add cooked rice and mix it well and finally swirl the melted ghee.
Cucumber Raitha -
Wash and dice Cucumber.
In a kadai add oil, first roast tamarind and chillies and remove from pan . Next in the same pan add Bengal gram, urad dhal. Roast and keep aside the roasted ingredients till it come to the room temperature.
Ground the roasted ingredients to a coarse powder
Now mix the cucumber pieces with salt and ground powder.
Add the powder at the time of serving for a crunchy bite , if not the moisture in the cucumber will soak the dhal giving a chewy texture.

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