Category: Rice Varieties
Description: A simple yet elegant recipe which brings together coconut and rice.
Preparation Time: 25 mins
INGREDIENTS: MAIN:
Cooked Rice – 1 cup
Fresh grated coconut – ¼ cup
Turmeric powder – ¼ teaspoon
Red chilli powder – ¼ teaspoon
Asafoetida powder – ½ teaspoon
Coriander leaves – for garnishing
Salt – to taste
FOR SEASONING:
Coconut Oil – 1 tablespoons
Mustardseeds – ½ teaspoon
Black gram dhal – ½ teaspoon
Cashewnuts – 2 tablespoons
Red Chillis – 2 small
Curry leaves – 1 sprig
PREPARATION METHOD:
1.Cook the rice ensuring that the grains are separate.
2.Heat the 2 tablespoons of ghee and add asafoetida powder and mustard seeds.
3.When the mustard seeds crackle add the rest of the seasoning ingredients.
4.When the cashewnuts brown evenly add turmeric powder,red chilli powder and the fresh grated coconut.
5.Turn off the heat and saute till the coconut dries out a little. Add the cooked rice and salt and mix gently folding all the ingredients.
6.Turn the heat back on and leave covered for about 3-4 minutes and remove from the fire.
7.Garnish with a few coriander leaves and serve.