Ingredients:
2 cups cooked matta rice / parboiled rice
1/2 cup grated coconut
4 dry red chillies
1″ piece ginger
2 + 5 shallots
gooseberry sized tamarind
2 sprig curry leaves
1/2 tsp kashmiri chilli powder
1 tsp mustard seeds
1/4 tsp fenugreek seeds
1 1/2 – 2 tbsp coconut oil
Preparation:
- Heat 1/2 tsp oil in a pan and add dry red chillies and fry it well or burn the chillies in hot charcoal and keep it aside.
- Grind grated coconut, burnt red chillies, ginger, 2 shallots, tamarind, 1 sprig curry leaves, kashmiri chilli powder and 1/2 tsp salt together to a coarse mixture.
- Heat 1 1/2 tbsp oil in a pan and splutter mustard seeds and fenugreek seeds.
- Add 5 sliced shallots and 1 sprig curry leaves and saute till golden.
- Add ground coconut mixture ( chammanthi ) and saute for 2 minutes.
- Then add cooked rice and combine well. Serve hot with pickle, pappadam etc…
