Ingredients (Serves 3)
1. Rice (sona masoori, ponni raw rice, basmati or jeerakashala rice) – 1 cup
2. Oil /ghee – 1.5 tbsp
3. Mustard seeds – 3/4 tsp
Cumin seeds – 1 pinch (optional)
Dried red chilies – 1 – 2, broken
Curry leaves – 1 sprig
Urad dal – 2 tsp
Chana dal – 2 tsp
Cashews /peanuts – 3 tbsp
Hing / asafoetida – 1 pinch
Turmeric powder – 1/4 tsp
5. Onion – 1/4 cup, chopped
Ginger – 1/2 tsp, finely chopped
Green chilly – 1 – 2, finely chopped
6. Grated coconut – 1 cup
7. Fresh lemon juice – 2 tbsp or as required
8. Salt – To taste
Method
1. Cook rice adding enough salt. Set aside to cool.
2. Heat oil in a pan/kadai over medium heat. Splutter mustard seeds, cumin seeds, if using and fry dry red chilies, curry leaves, urad dal, chana dal and cashews. When they turn light golden, add hing. Stir for a few seconds. Add onion, ginger and green chilies.
3. When onion turns transparent, add grated coconut. Add salt, to taste. Add cooked rice and mix well. Check for salt. Finally add lemon juice, mix well and switch off. Sprinkle 2 – 3 tbsp chopped cilantro. Serve with potato fry / any side dishes.
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