Coconut rice - preparation time 20 to 25 mins
Use fresh coconut (ilam thengai) because in enriches the taste of rice. Coconut is cholesterol free when consumed raw but occasionally it is ok to fry. Only in you fry the fresh coconut this dish will be aromatic and tasty.
Ingredients:-
Grated coconut - 1 cup
Green/Red chili - 2/3 finely chopped
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Split channa dhal - 2 tsp
Salt - to taste
Oil - 2 tbsp
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.
Preparation method:-
Heat tawa/kadai in slow flame. Add oil & mustard seed.
Once mustard splutters, add the dhals, cashew and roast till light brown.
Add the chili roast slightly, add coconut fry till coconut smell comes (colour changes )& add curry leaves and salt.
Take the rice and mix in this. If it is not mixed well use your hand (only after washing your hand).
You can add few more chopped curry leaves to bring added flavour.
Use fresh coconut (ilam thengai) because in enriches the taste of rice. Coconut is cholesterol free when consumed raw but occasionally it is ok to fry. Only in you fry the fresh coconut this dish will be aromatic and tasty.
Ingredients:-
Grated coconut - 1 cup
Green/Red chili - 2/3 finely chopped
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Split channa dhal - 2 tsp
Salt - to taste
Oil - 2 tbsp
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.
Preparation method:-
Heat tawa/kadai in slow flame. Add oil & mustard seed.
Add the chili roast slightly, add coconut fry till coconut smell comes (colour changes )& add curry leaves and salt.
Take the rice and mix in this. If it is not mixed well use your hand (only after washing your hand).
You can add few more chopped curry leaves to bring added flavour.
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