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Talimpu Rice

22 Jan

Talimpu Annam.

Talimpu rice is a tempered rice usually prepared with the leftover rice. Dalia powder is prepared with dalia / roasted gram and garlic to spice up the plain rice. Oil is tempered with dals and spices. Onion is fried in tempered oil till translucent and the rice is added along with dalia spice powder.
Makes: around 2 Servings of Talimpu Annam.


Steamed Rice 2 cups
Onion 1 Small
Dalia / Roasted Gram 2 tbsps
Whole Red Chile 1
Garlic 1 Clove
Green Chiles 2
Salt to taste


Garlic 3 Cloves
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel and mince the garlic cloves.

Grind dalia, red chile, one clove and salt into smooth powder using a spice blender.

Heat oil in a pan, add chopped garlic cloves and chana dal.
Let the chana dal fry for couple of seconds before adding remaining talimpu ingredients.
When mustard seeds start spluttering, add chopped onion, green chiles and salt.
Once onion turns translucent, add steamed rice and ground dalia powder.
Fry for a minute or two to let the rice absorb all the flavors.
Remove from heat and serve talimpu rice immediately.
Notes: Talimpu rice is generally prepared with leftover rice.

Suggestions: If the rice is not warm enough, put it back on heat and cook till the rice is little warm. For more spice, add more red chiles to the dalia or more green chiles to the tempering.
Variations: You can also add finely chopped cilantro to the rice if you wish.
Other Names: Talimpu Annam, Tadka Chawal, Tempered Leftover Rice.