This recipe serves 2.
Ingredients:
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- Gooseberry (the big variety) - 10
- Rice - 1 cup , washed and soaked for 1 hr
- Haldi - a pinch
- Asafoetida - a pinch
- curry leaves - a sprig
- salt - to taste
- mustard - 1 tsp
- urad dal - 1 tsp
- red chillies - 2
- coconut shredded - 3 tsp
- green chillies - 3
- gingelly oil - 2 tsp
Method:
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- Add the gooseberries in boiled hot water and close with a lid.Set aside for 1/2 an hr.
- Drain the water and set aside to cool. Seperate the gooseberries into fragments.(just piercing through the centre of each gooseberry with the thumb will help)
- Drain excess water from soaked rice and saute in a tsp of ghee.
- Cook the rice and set aside the cooked rice to cool.The grains should be seperate.
- Heat oil in a kadai. Add mustard seeds,urad dal,asafoetida ,curry leaves, red chilli and saute for 2 min.
- Add the gooseberry fragments(chop if needed) ,turmeric powder and saute for another 5 min.
- Grind green chillies and coconut togther (just pulse once).
- Add it into the kadai and saute for another 2 - 3 min.
- Add the cooked rice and mix well.
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