Oct 30, 2010


Long grain rice -- 1 cup (i used basmati)
Coconut milk -- 1 cup
Coconut -- 1/2 cup (fresh, grated)

Oil -- 3-4 tablespoons (preferably coconut oil)
Split black gram(Urad dal) -- 1 teaspoon
Cashew nuts -- few
Cumin seeds -- 1/2 teaspoon
Mustard seeds -- 1/2 teaspoon
Green chillies -- 2-3
Red chilly -- 1
Curry leaves -- few
Asafoetida -- 1 pinch
Frozen green peas -- 1/2 cup (optional)

Salt -- to taste
Lemon juice -- juice of half lemon

Wash and soak rice in salted water for 30 minutes. Drain and keep aside.

Heat oil in a thick pan. Add the dal and cashew nuts. Once both are slightly golden add the cumin and mustard seeds. Let them crackle.

Add both the chillies curry leaves and asafoetida. Stir for a minute. Add the green peas and stir for another minute.

Now add the rice and slowly mix it with the seasonings Taking care to make sure that the grains are not breaking.

Add the coconut milk and a little water(around 1/2 cup). Add salt and cook the rice covered on low flame.
When the rice is 1/2 done add the lemon juice and a little more water if required.

Cook until the rice is done but grains are separate. Add the grated coconut and carefully mix it with the rice. Turn off the heat.

Serve hot with a side dish of your choice.

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