Jan 19, 2010



Rice (long grain) -- 2 cups (cooked)

Raw mango (green)-- 1 small (chopped)
Coconut -- 1/2 cup (grated)
Green chillies -- 3-4

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 2 teaspoon
Garlic -- 6-8 cloves
Red chilies -- 2 (broken)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/4 teaspoon
Curry leaves -- few

Yogurt (Curd) -- 2 tablespoons
Salt to taste

Grind mango, coconut and green chillies together to a smooth paste. Keep it aside.

Heat oil in a pan and add urad dal and garlic. When the dal and garlic are a little brownish add mustard seeds and let them crackle.

Add curry leaves, turmeric powder and red chillies.
Stir for a couple of minutes.

Put in the coconut-mango paste and stir it with this tempering for around 3-4 minutes on low heat. Add curd and stir for another minute.

Now add rice and salt and mix the rice and the cooked sauce nicely for a couple of minutes. Serve hot.

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