This is one simple one pot meal,but then for beginners and a few of our north indian friends might find this post useful.This coconut rice is often prepared as an offering too an sis a must in kanu pongal and adi perukku.This can be a great lunch packing idea as well requires no time to prepare it.The tastiest and the yummiest rice variety will be ready in a jiffy.I made this long back and this was quitely lying in my draft until today.Over to the recipe..
INGREDIENTS
| Grated coconut | 1/4 cup |
| Cooked Rice | i cup |
| Mustard | 1/4 tsp |
| Channa dal | 1/4 tsp |
| Urad dal | 1/4 tsp |
| Red chilly | 1 |
| Green chilly | 1 |
| Asafoetida | a pinch |
| Salt | to taste |
| Oil | 1 tsp |
| Roasted peanuts | a few |
| Cashewnuts | a few |
| Curry leaves | a sprig |
HOW TO MAKE
- In a pan add oil and mustard seeds to splutter.Add urad and channa dals and when they turn brown add peanuts and cashewnuts.Now add curry leaves and grated coconut.Add salt and roast it till they golden brown and nice aroma comes.
- Cook rice and keep the grains separate and allow it to cool completely.Add the above mixture to rice and mix well.
- Serve or you can pack this with chips for lunch.
Notes
- You can use coconut oil for tempering for added taste.
- Sprinkling of little ghee over rice also enhances the flavour.
- Tastes great with Mor Kuzhambu.
Grab the feed for followup comments!