SERVING PORTION SIZE – 2
- RAW RICE – 1/2 CUP OR 100 GMS
- COCONUT GRATED – 1/2 CUP PACKED
- RED CHILLY — 3
- BLACKGRAM DAL – 1 TSP
- BENGAL GRAM DAL – 2 TSPS
- ASAFOETIDA – 1/4 TSP
- MUSTARD SEEDS – 1 TSP
- CASHEW NUTS (OPTIONAL) CHOPPED – 1 TBSP
- CURRY LEAVES – FEW
- COCONUT OIL – 1 TBSP
METHOD
- Wash rice well and cook such that the rice grains stand apart.
- Spread the cooked rice on a plate to cool.
- Take oil in a heavy bottomed pan, add mustard seeds and allow to sputter. Now add the dals ,red chilly and fry till golden brown.
- Sprinkle the asafoetida in the hot oil and drop in the curry leaves and simmer the flame.
- Add coconut gratings and sauté along with required salt till the coconut is light brown in color.
- Add the coconut mixture to rice and mix gentle with a fork or back of a spoon .take care not to break the rice grains.
- You finally mix in a teaspoon of ghee if required.
- Serve with appalams/avial/potato curry
NOTE
VARIATIONS
- Fry the dals and red chilly in a little oil and powder them coarsely. Mix this powder with the rice and sauteed coconut.
- For a spicy rice add a teaspoon of idly mulapodi while sauteeing the coconut.
