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PrintTEMPERED COCONUT RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Boil water in a pot. Add the rice and cook till done. Drain and keep aside.
- For the tempering, heat the coconut oil in a kadhai; add mustard seeds and when they start spluttering, add Bengal gram, split black gram, and cumin seeds. Fry for 2-3 seconds.
- Add the remaining ingredients and cook for a few minutes.
- In a bowl, mix the rice with the above mixture.
- Serve hot, garnished with grated coconut.
INGREDIENTS
- 450 grams Rice, washed
For the tempering:
- 15 ml Coconut oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Bengal gram
- ½ teaspoon Black gram, split
- ¼ teaspoon Cumin seeds
- A pinch Asafoetida
- A few Curry leaves
- 1 tablespoon Sesame seeds, roasted, powdered
- 3 tablespoon Coconut, grated
- 1 teaspoon Green chillies, chopped
- 1 teaspoon Ginger, chopped
- Salt to taste
- 12 Cashew nuts, fried
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