Sunday, December 19, 2010

Gooseberry rice/ nellikai sadam


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.
Serve hot with curd.


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