| Recipe Name:
Nariyal chawal |
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| Category:
Indian Regional |
Sub Category:
Kerala |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
20 mins |
16 |
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Ingredients: |
| Basmati Rice |
|
4 cups |
| Grated coconut |
|
50g |
| Mustard seeds |
|
1 tsp |
| Split black gram |
|
1 tsp |
| Asafoetida |
|
a pinch |
| Green chillies chopped |
|
4 nos |
| Red chillies |
|
2 nos |
| Butter / Ghee |
|
2 tsp |
| A few curry leaves |
|
|
| A handful of fried cashewnuts to garnish. |
|
|
| Split bengal gram |
|
1 tsp |
|
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Method: |
- Heat butter / ghee on medium level in a large heavy-bottomed vessel for about 2 minutes. Add the mustard seeds and fry till they splutter.
- Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chillies curry leaves and the grated coconut. Saute on medium heat for about 4 minutes till the coconut is light brown in color.
- Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minutes or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
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