Easy to prepare lunch box meal. Or when you are going on a long drive during weekends you could pack this with pickle and potato chips.The following measurement serves two. During Navarathri, ஆடி வெள்ளி (auspicious fridays) I prepare this for Nevedhyam too.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
serving
|
Ingredients
- 1 cup coconut Finely shredded
- 1/2 tbsp Ghee
- 6 - 8 Cashew nut
- 4 chillies Dried red
- Curry leaves few
- 1/2 tsp Coconut oil
- 1/2 tbsp Urad Dal
- 1/2 tbsp Mustard Seeds
- 2 cups Rice Cooked
- to taste Salt
Ingredients
|
|
Instructions
- While cooking rice for variety rice (u0b95u0bb2u0ba8u0bcdu0ba4 u0b9au0bbeu0ba4u0baeu0bcd) the ratio of rice : water should be 1:3. For one cup of normal rice you will need 3cups of water. Let the rice cool down completely before we add coconut mixture
- Heat ghee in a frying pan. Add cashew nuts to them
- Once they turn golden brown, add coconut oil in the pan
- Add dried chillies,mustard seeds,urad dal and curry leaves
- Let them splutter
- Now mix the shredded coconut along with salt and saute it for about 7-10 minutes
- Once the coconut loses its moisture turn off the stove
- Let the mixture be cooled
- Now add the cooked white rice and mix properly. Ensure you dont make the rice mushy