Cuisine: Karnataka state of India
Ingredients:
Coconut oil - 10 tablespoons
Onion (chopped) - 3
Green chilies (chopped) - 10
Ginger (chopped) - 2 inch piece
Garlic - 6 cloves
Tomatoes (chopped) - 2
Fresh shredded coconut - 4 teaspoons
Cinnamon - 2 inches
Cloves - 4
Green cardamom - 1
Fenugreek leaves - 4 small bunches
Coriander leaves - 1 bunch
Water - 10 cups
Salt - as required
Brown rice - 4 cups
Method:
Separate the fenugreek leaves from the stalk. Cutoff the roots of coriander leaves. Wash the fenugreek leaves and coriander leaves thoroughly and drain the water completely. Finely chop both the greens. Heat 2 tablespoons of oil in a kadai. Add chopped onion, green chilies, ginger and garlic. Saute until pink and translucent. Then add chopped tomatoes. Cook until soft and mushy. Add fresh shredded coconut and turn off the stove. Once the mixture has cooled, grind into a fine paste. Heat 8 tablespoons of oil in a pressure cooker. Add all the whole spices and saute for a few seconds. Then add chopped fenugreek leaves and coriander leaves. Cook for a minute and add the ground paste. Saute for 2 minute and add water and salt. Once the water has heated, add washed brown rice. Pressure cook for 3 whistles on high flame and then 10 minutes on low flame. Once the pressure releases, open the lid and serve hot along with raita.
Comments