Wednesday, May 12, 2010


Rice-2 cups cups
Lemon-2 small sized
Ginger-2 tbsp (very finely chopped)
Garlic-2 tbsp (very finely chopped)
Light green variety chilly-10 numbers (less hot variety)
Cashew nuts-1 tbsp
Gingelly oil-2 tbsp
Channa dal (Bengal gram dal)-2 tsp
Mustard seeds-2 pinches
Turmeric powder-1/4 tsp

Cook rice separately. In a kadai heat oil and roast cashew nuts, sauté ginger, garlic and whole green chilly separately and keep aside. Then add mustard seeds, channa dal and turmeric powder. Add salt to taste for rice as well. Finally add lemon juice taken from 2 lemons. After adding remove from flame immediately. Mix with rice. This tastes good with red chilly thick coconut chutney, tomato thokku and egg.

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