As you eat this dish, you'd experience the flavours of simplicity, a visual sensuality of gems like red chilli and green, little dals like beads expressing their texture; intimating how pleasurable they make this dish! An aesthetic view, different colours against this white backdrop,
coconut that binds together with its flavour!
Every grain wrapped in the aromas of South
Try it and as I welcome you aboard: Dakshin.
To Make This Recipe You'll Need :
Grated (or) pulsed fresh coconut meat - 100g
Cooked rice - 500g
Oil - 2 Tablespoons
Mustard seeds - 1 teaspoon
Green chilli (slit) - 2 or 3 according to their spice level
Curry leaves - 1 sprig
Red chilli - 2
Channa dal - 1teaspoon
Urad dal - 1 teaspoon
Cashewnut - 1 Tablespoon
Peanut - 2 teaspoon
Asafoetida - 2 pinches (no pic)
Salt - to taste
Method :
1. Add oil to the pan
2. Add mustard seeds, wait until it splutters. Add channa dal, urad dal, cashews, slit green chillies, curry leaves, peanuts, red chillies, asafoetida and fry until the dals and nuts turn golden brown.
3. Add grated or pulsed fresh coconut meat and cook for about 1 min or so.
4. Add salt
5. Add the cooked rice and toss well.
6. Check for taste and serve. Tastes good with pickles especially raw tamarind pickle.
Pictorial :
1. Add oil to the pan
3. Add grated or pulsed fresh coconut meat and cook for about 1 min or so.
6. Check for taste and serve. Tastes good with pickles especially raw tamarind pickle.
Notes :
1. Ginger can be added to the tadka (tempering).
2. Measures of tadka ingredients like urad dal, chana dal and nuts can be changed according to your choice.
Thank You For Visiting Blessy's Kitchen 😃
See You Soon 🙏
No comments:
Post a Comment