Thursday, October 29, 2009

Coconut Rice

2 cups Cooked Rice1 tsp Mustard SeedsOil
1 cup Grated Coconut1 tsp Urad DalSalt
2 tsp Chana Dal
2 tbsp Peanuts
3-4 slit Green Chillies
4-6 Curry leaves
1 pinch Hing
1 tsp Grated Ginger
Fresh Dhania

Heat 2-3 tsp of oil in a wok and splutter the mustard seeds.
Add the Urad Dal, Chana Dal and Peanuts and roast on medium flame until golden.
Add the Green chillies, Hing, Curry leaves and Ginger and saute for half a minute.
Add the grated coconut and salt and cook open for 3-5 minutes on a low flame.
Turn the heat off and add in the rice and toss gently without getting it too mushy.
Garnish with Fresh Dhania and serve.

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