Monday, October 5, 2009

Coconut rice


Cooked rice - 2 cups
Coconut shredded - 3/4 cup
Red chillies -3
Green chillies - 2
Chana Dal - 1/4 tsp
Urad Dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves
Salt to taste
Oil - 2 tbsp

In a kadai, add two tablespoons of oil and put channa dal, urad dal and mustard seeds in this order. Once the dal is light red and mustard seeds have spluttered, put in the curry leaves and put the shredded coconut and keep stirring in low fire. The stirring should be continuous, else the coconut gets stuck to the bottom of the pan. Once the coconut mix turns pinkish in colour, add the cooked rice (allow the cooked rice to cool well before you toss it in the kadai) loosening the rice as you put in the kadai. sprinkle salt and mix well in up and down movement. Switch off the flame and toss the rice slowly.

Can be enjoyed with chips, pappad, pickles or with coconut chutney.

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