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- Duration: 20 minutes
- Serves: 2-3 people
Spice Level: Medium
Shunthi, or dried ginger, helps in digestion and has a very distinct sweet and earthy smell. This preparation can be consumed while recovering from a cold, cough, or fever. It also helps to cool down the body.
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Ginger has a lot of health benefits which makes this dish a commonly relished one in many South Indian homes. This dish also holds nostalgic value for many as it is commonly fed to children, and takes you back down the memory lane.
- Cooked rice (1 cup)
- Black peppercorns (kali mirch) (5-6)
- Cumin seeds (jeera) (¼ tsp)
- Dried ginger (adrak/shunthi) (1/4 inch)
- Mustard seeds (sarson) ( ¼ tsp)
- Curry leaves (kadipatta) (3–4)
- Salt ( 1 pinch)
- Desi ghee (2 tbsp)
- Coarsely ground black peppercorns, cumin seeds and dried ginger together.
- Sprinkle this powder on the prepared rice along with salt. Mix well with light hands.
- Heat ghee in a thick vessel, add mustard seeds, let them splutter, then add curry leaves.
- Now pour the seasoning on the rice and mix thoroughly before serving.
- Serve piping hot.
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