Main Ingredients
Cooked rice -2 cups full
Fresh grated coconut -1 and 1/2cup
For the seasoning
Oil -1 tbsp (preferably fresh cocnut oil)
Mustard seeds –1 tsp
Cumin seeds –1/2 tsp (optional)
Channa dal/Bengal Gram – 1/2 tbsp
Urad dal (black gram skinned and splitted) – 2 tsp
Red chillies – 2
Green chillies -1 slit
Curry leaves – few
Ginger (finely chopped or slivered ) – 1 inch piece
Asafoetida/Hing – a pinch
Cashew nuts -8-10
Salt as needed
Preparation
Cook rice in such a way that each grains are separate. Add a tsp of oil (any cooking oil)to the cooked
rice and spread the rice on a plate to cool. You can use ordinary rice or basmati rice.
Grate coconut and keep all the ingredients needed for seasoning ready. Fresh coconut is recommended for this recipe.
Method
Heat oil in a kadai/ pan, add mustard seeds, cumin seeds (optional)
when it splutters, add channa dal,urad dal and red chillies. (add channa dal first as it will take time to get roasted, then add urad dal ) When dal changes color slightly, add green chillies, slivered ginger, asafoetida Hing), curry leaves and cashew nuts.
Sauté until cashew nuts turn golden brown. (remove the red chillies when sauteing cashewnuts. Once the cashew nuts turn golden brown, add the fried red chillies back - this is to prevent the red chillies from getting burnt).
Add grated coconut and sauté for a few minutes. It is not necessary to fry the grated coconut until it turn brown. Add salt needed and mix well and switch off the heat.
Fluff cooked rice with a fork and add it to the prepared coconut mix. Mix the cooked rice well with the coconut tadka
Serve the rice with any gravy or with cucumber raitha
Notes
For typical south Indian taste,if it is ok with you,please use coconut oil
soak the chana dal for 1 hour before adding to Tadka ,this will enhance the tatse
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