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PrintTHAKKALI SAATHAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Add the ghee to a large wide-bottomed pan and melt it over medium heat. Add the cinnamon and bay leaf.
- Add the rice and fry, till golden brown. Transfer rice to a bowl and set aside.
- Add 1 tablespoon of ghee to the pan. When the ghee is hot, add the onions, tomatoes and coriander leaves. Cook stirring occasionally, till the mixture is well blended.
- Stir in the coconut paste and lime juice and simmer for a few minutes.
- Pour in 2 cups of water and adjust seasoning with salt. Cook for few minutes.
- When the mixture is about to boil add in the rice. Cover and cook over low heat, till the rice is tender.
- Stir gently and garnish with cashew nuts and coriander leaves.
INGREDIENTS
- 150 grams basmati rice
- 90 grams finely sliced onions
- 90 grams chopped tomatoes
- 25 grams chopped fresh coriander leaves
- 1 tablespoon ghee
- 1 tablespoon lime juice
- Salt, to taste
Coconut Paste
- 30 grams chopped fresh coconut
- Green chilies, to taste
- 5 garlic cloves
- 2 small slices fresh ginger
Tempering
- 2 tablespoon ghee
- 4 cinnamon sticks
- 1 bay leaf
Garnish
- 150 grams cashew nuts
- 50 grams chopped fresh coriander leaves
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