|
Curry Leaf Rice
|
Ingredients |
Serves (4-6) |
|
Bengal
gram dal |
|
2 Tbsp |
|
Black gram
dal |
|
2 Tbsp |
|
Purie
desiccated coconut |
|
1 cup |
|
Oil |
|
4 Tbsp |
|
Garlic |
|
2 tsp, finely chopped |
|
Curry
leaves |
|
1/3 cup, finely shredded |
|
Black
pepper corns |
|
1 tsp, crushed |
|
Cooked
rice |
|
6 cup |
|
Salt |
|
to taste |
|
Cooking Method
 |
Roast the two dals (without oil) till golden brown.
Cool and powder. |
|
|
Sprinkle 3 tbsp of warm water on desiccated coconut
, mix well and keep aside. |
|
|
Heat oil in a Kadai and fry garlic till golden
brown. |
|
|
Add curry leaves, fry for few seconds. Add pepper
corns and coconut and fry till the coconut is light
brown. (use low heat to avoid burning) |
|
|
Add the rice, the dal powders and salt. Mix well,
keep covered on a low flame for 5 minutes. |
|
|
Serve hot with onion and tomato chutney. |
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