Thursday, 11 April 2013

Coriander Rice (feeds four)


Basmati Rice - 1.5 cups
Coriander - 1 bunch (destalked and washed)
Coconut - 1/2 (grated)
Ginger - 1 inch piece (peeled and washed)
Green Chillies - 2 
Ghee - 2 teaspoons
Salt to taste
For the cooked Tomato Raita

Tomatoes - 4 (washed and finely chopped)
Green Chillies - 2 (washed and diced)
Oil - 1.5 tablespoon
Mustard seeds  -1/2 teaspoon
Urad dal - 1 teaspoon
Asafetida (hing) - 1 pinch
Curd - 2 cups
Salt to taste

Coriander Rice

Cooked Tomato Raita

Cook the basmati rice as per the instructions on the packet. Get together the coconut, ginger, green chillies, coriander and salt and grind to a semi smooth paste. Mix with rice along with the ghee. Serve with cooked tomato raita. 

For the raita, heat oil in pan, add mustard seeds and once they crackle, add the urad dal, fry till golden brown. Then add chopped chillies and tomatoes. Cook for 8-10 minutes , add the pinch of asafetida and salt. Let it cool before adding it to the curd. Stir well  before serving.

Coriander rice with cooked Tomato Raita

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