Ingredients:
Cooked rice - 1 cup
Onion - 1 medium sized sliced
Grated coconuts - 1/4 cup
Coconut oil - 1 tablespoon
Ghee - 1 teaspoon (optional)
Mustard seeds - 1/4 teaspoon
Urad dhaal/ulundu - 1 teaspoon
Red chilies - 2
Curry leaves - few
Coriander leaves - few chopped
Salt - as per taste
Whenever making variety rice recipes, always make sure to cook rice on the dot. Do not make the rice mushy as it will not help you with the mixing. Also fan out the cooked rice in a plate so that it cools down a bit before you mix it with which ever masala you are making.
In a kadai warm up the oil and add the mustard seeds. Once the spurting stops, add in the ulundu and red chilies. Be cautious not to burn it and add in curry leaves.To this add in the sliced onions and fry them till they start to turn brown. Now add in the grated coconut along with required salt and mix well. Keep this mixture on a low flame for 2-3 mins and turn off the heat. Leave it to cool down before you mix it with the rice.
You may add the cooked rice with a teaspoon of ghee (optional) along with the coconut mixture. Try to coat all the rice with the coconut mixture. Garnish it with chopped coriander leaves.
This tastes very good with tomato curry.
Cooked rice - 1 cup
Onion - 1 medium sized sliced
Grated coconuts - 1/4 cup
Coconut oil - 1 tablespoon
Ghee - 1 teaspoon (optional)
Mustard seeds - 1/4 teaspoon
Urad dhaal/ulundu - 1 teaspoon
Red chilies - 2
Curry leaves - few
Coriander leaves - few chopped
Salt - as per taste
Whenever making variety rice recipes, always make sure to cook rice on the dot. Do not make the rice mushy as it will not help you with the mixing. Also fan out the cooked rice in a plate so that it cools down a bit before you mix it with which ever masala you are making.
In a kadai warm up the oil and add the mustard seeds. Once the spurting stops, add in the ulundu and red chilies. Be cautious not to burn it and add in curry leaves.To this add in the sliced onions and fry them till they start to turn brown. Now add in the grated coconut along with required salt and mix well. Keep this mixture on a low flame for 2-3 mins and turn off the heat. Leave it to cool down before you mix it with the rice.
You may add the cooked rice with a teaspoon of ghee (optional) along with the coconut mixture. Try to coat all the rice with the coconut mixture. Garnish it with chopped coriander leaves.
This tastes very good with tomato curry.
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