For visual instructions click on the picture above:
Ingredients:
1 cup raw brown Basmati rice gives 3 cups cooked rice (or use leftover rice)
2 tablespoon Indian sesame oil (or substitute with any oil)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
2 teaspoon urad dal
2 green chilies or to taste
2 tablespoon of broken cashews
1 cup grated coconut
1 teaspoon salt or to taste
Preparation: Cook brown Basmati rice with 1 3/4 water in a pressure cooker.
Let the cooked rice cool to room temperature or use leftover rice.
To a pan on medium heat with oil, add mustard seeds, channa dal and urad dal. When the mustard seeds pop add the green chilies, cashews and grated coconut, saute until the coconut has turned brown and the smell of roasted coconut is given out. Add the cooked rice mix, add salt mix thoroughly and serve. Serves 4 to 6.
This is a great way to use up leftover rice. This Tamil recipe is made to celebrate the festival of Pongal which occurs in the middle of January. The flavor of roasted coconut enhances the flavor of plain rice.
Ingredients:
1 cup raw brown Basmati rice gives 3 cups cooked rice (or use leftover rice)
2 tablespoon Indian sesame oil (or substitute with any oil)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
2 teaspoon urad dal
2 green chilies or to taste
2 tablespoon of broken cashews
1 cup grated coconut
1 teaspoon salt or to taste
Preparation: Cook brown Basmati rice with 1 3/4 water in a pressure cooker.
Let the cooked rice cool to room temperature or use leftover rice.
To a pan on medium heat with oil, add mustard seeds, channa dal and urad dal. When the mustard seeds pop add the green chilies, cashews and grated coconut, saute until the coconut has turned brown and the smell of roasted coconut is given out. Add the cooked rice mix, add salt mix thoroughly and serve. Serves 4 to 6.
This is a great way to use up leftover rice. This Tamil recipe is made to celebrate the festival of Pongal which occurs in the middle of January. The flavor of roasted coconut enhances the flavor of plain rice.
