| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 6 | Servings |
INGREDIENTS
| 2 | c | Rice |
| 1 | ts | Sugar |
| Salt; to taste -For Seasoning— | ||
| 1 | ts | Black mustard seeds |
| 1 | ts | Black gram dal |
| 1 | ts | Bengal gram dal |
| 4 | Red chiles; broken | |
| 2 | Green chiles; cleaned & chopped | |
| 2 | Sprigs curry leaves; cleaned & chopped | |
| 1 | tb | Cashewnuts; broken |
| 2 | tb | Black gram dal; (cleaned & soaked for 1/2 hour) |
| 1 | Coconut; grated | |
| 2 | tb | Oil |
| 2 | tb | Ghee |
INSTRUCTIONS
Cook rice till just done. Spread on a flat dish. Add salt and sugar, then allow to cool. Heat oil and add mustard seeds, black gram dal, Bengal gram dal and red chilies. When brown, add green chilies, curry leaves, cashewnuts, soaked and drained black gram da,l and grated coconut. Fry till coconut is pink in color and pour over rice. Add ghee and mix well and serve. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
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