Coriander Rice

INGREDIENTS:

Pre-cooked Rice 2 cups
Coriander Leaves, 1 cup
Coconut 1/2 cup grated
Green Chilis 2-3
Garlic Cloves 3-4
Cumin Seeds 1 tsp
Tamarind Pulp 1-2 tbsp
Salt to taste
Oil or Ghee 2 tbsp
Mustard Seeds 1 tsp
Chana Dal 1 tbsp
Urad Dal 1 tbsp
Peanuts 2 tbsp
Asafoetida (hing) a pinch
Turmeric Powder 1/4 tsp
Curry Leaves 8-10

METHOD:

Serving Size: 4-5

Dry roast the coconut lightly for a nutty flavor.

In a blender, grind coriander leaves, roasted coconut, green chilis, garlic, cumin seeds, and tamarind pulp into a coarse paste.

Heat oil in a pan. Add mustard seeds. When they splutter, add chana dal, urad dal, and peanuts. Stir fry until the peanuts turn golden.

Add curry leaves, hing, and turmeric powder. Sauté for a while. Add coriander-coconut paste to the tempering. Season with salt and sauté until the oil begins to separate.

Add the pre-cooked rice and mix gently. Garnish with fresh coriander leaves and fried peanuts, and serve paired with papad, pickle, or raita.

Comments

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