Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Boiled and cooled rice |
| 2 \N | Green chillies |
| 1 \N | Stalk curry leaves |
| 1 \N | Onions finely chopped |
| 1 tablespoon | Grated fresh coconut |
| ½ tablespoon | Coriander finely chopped |
| ¼ teaspoon | Cumin seed; mustard seeds, urad |
| \N \N | ; dal |
| ¼ teaspoon | Turmeric powder |
| 2 \N | Pinches asafoetida; (2 to 3) |
| \N \N | Salt to taste |
| \N \N | Half lemon; juice of |
| 1 tablespoon | Oil |
Use a heavy or nonstick pan.
Heat oil, add seeds, and dal. Allow to splutter.
Add green chillies, curry leaves, onions, asafoetida Cook till onions are light pink.
Add rice, turmeric, salt, lemon, coriander, coconut.
Stir gently till well mixed.
Cover and simmer till steaming hot.
Serve hot.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.