Friday, August 13, 2010


This is a South Indian main course dish. Its a best way to use the leftover rice.


Basmati Rice  ------3 cup (cooked)
Grated coconut ---- 1/2 cup
Ghee ----------------- 1 tbsp
Peanuts --------------1 tbsp
Cashews ------------- 1 tsp (optional)
Green chilly --------- 1 (or to taste) 
Ginger --------------- 1/4 inch (chopped)
Onion ----------------1/4 of a medium sized ,sliced thinly
Coconut oil --------- 1 tsp
Mustard seeds-----1/2 tsp
Channa dal -------- 1 tsp
Urad dal-------------1/2 tsp
Dried red chilly----- 1 or 2
Asafoetida---------- a pinch
cumin ---------------1/4 tsp
curry leaves-------- as needed
Salt  ----------------- as needed
Cilantro leaves/ coriander leaves for garnish

  1. First roast the peanuts & cashews in ghee in medium flame & then keep it aside .
  2. In the left over ghee, roast the coconut to slight golden color, till a nice aroma of coconut comes. Do it in slow flame & don't burn it. Then keep it aside.
  3. Now pour  a tsp of oil to the above pan & do the tempering. For this, first splutter the mustard seeds and then add Asafoetida, channa dal, cumin seeds,Urad dal, dried red chilly and curry leaves .
  4. After tempering is done, add green chilly & ginger
  5. Now add sliced onion & a pinch of salt. cook the Onion till it becomes soft.
  6. Now add the ghee roasted peanuts, cashews & coconut.
  7. Add needed salt
  8. Switch off the flame & add cooked rice
  9. Transfer to serving bowl & garnish with cilantro leaves and curry leaves.
Note: Do the tempering in low flame.

step 3,4,5

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