MUDHA AMBATBAATH

INGREDIENTS
Translation

Rice - 200 gms

water - 1 : 3

tamarind - pori urundai size

salt - needed

kadugu

turmeric

karuvapala

hingu

red mirchi - 3 to 4 if new mirchi is new , else can add one more mirchi for old one.

kadalai paruppu - little

venthayam - little

oil - 75 gms ( if you feel this is less no problem whenever rice boils, you can pour needed boiled oil ).

PREPARATION

1. cheese pani sodi kusuri thouvluno. Leskan thada kerath hochathag easy kan rhaai. sekkai pili hettuna

2. oil kenar hetti, fry kadugu, red milaga, only after this you must put karuva pala, kadala paruppu ( coz, if you put kadala paruppu first, it ll become black ), then put turmeric, hingu

3. side by side pour water in cooker and boil water alone, after water get boiled, make the flame to sim and pour washed rice into cooker.

4. Now pour fried items into cooker

5. Now put little venthayam powder (if you dont have powder, and if you have venthayam then using heavy stone make it as powder. now fry that powder alone in the dry frying pan so that you ll feel that odour .........Now ventaya powder is ready to use)

6.Then pour puli water, you just see whether the rice colour changes by pouring tamarind water, if not pour some more tamarind water, taste thikka, & ambat.

7. Once rice gets boiled 75%, put salt, if not rice wont boil well.

Note : For basmati rice, 2 glasses of water will be needed.

http://www.healthalternatives2000.com/vegetables-nutrition-chart.html