| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Boiled and cooled rice |
| 2 |
|
Green chillies |
| 1 |
|
Stalk curry leaves |
| 1 |
|
Onions finely chopped |
| 1 |
tb |
Grated fresh coconut |
| 1/2 |
tb |
Coriander finely chopped |
| 1/4 |
ts |
Cumin seed; mustard seeds, urad |
|
|
; dal |
| 1/4 |
ts |
Turmeric powder |
| 2 |
|
Pinches asafoetida; (2 to 3) |
|
|
Salt to taste |
|
|
Half lemon; juice of |
| 1 |
tb |
Oil |
INSTRUCTIONS
Use a heavy or nonstick pan.
Heat oil, add seeds, and dal. Allow to splutter.
Add green chillies, curry leaves, onions, asafoetida
Cook till onions are light pink.
Add rice, turmeric, salt, lemon, coriander, coconut.
Stir gently till well mixed.
Cover and simmer till steaming hot.
Serve hot.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
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