Coconut rice
| Number of servings: 4 |
 |
This dish is easy to make and good for any parties and packing lunch Photo From:www.andhratoday.com |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| For the rice | |||
| 2 | cups | rice | |
| 2 | teaspoons | ghee | |
| 2 | green chillies | ||
| 2 | teaspoons | oil | |
| 1 | cups | scraped coconut | |
| 1 | teaspoon | mustard | |
| 1 | teaspoon | urid dal | |
| 1 | teaspoon | channa dal | |
| 1 | teaspoon | curry leaves | |
| 1/4 teaspoon | asafoetida | ||
| 4 | red chillies | ||
| Cooking procedure |
|---|
| Cook the rice,care should be taken not to overcook the rice.It is better to cook the rice
in a vessel and strain the water instead of pressure cooking. Once the rice is cooked transfer it to a wide vessel to cool it. Heat oil in a kadai and season it with mustard,when it splutters add 1/2 of Channa dal and 1/2 of urid dal. When it turns light brown colour,add two red and the green chilies. Remove from fire and add the asafoetida and curry leaves. Add this to rice with two teaspoon salt and mix. Fry in little oil the remaining dals and red chillies .Dry grind when cool and add to the rice. Fry the coconut in a kadai without oil to light brown in colour and add to the rice. |
| Any additional information: |
| Fry some cashew and add to the rice |
| Other recipes that go well with this one: | Coconut milk rice Lemon Rice Curd Rice Pulliyodharai(Tamarind Rice) Sambar Rice coconut chutney for rice. |
