Asian people are very fond of rice and since it is plentiful and cheap to buy we have made different uses of it, such as broken rice and pounded rice.
Ingredients
- 2 cups beaten (pounded) rice
- ½ cup carrots, chopped
- ½ lemon, juiced
- 2 Tbs coriander leaves
- 2 Tbs coconut, grated
- 1 cup water
- salt to taste
- Tempering
- 4 Tbs oil
- ½ tsp black mustard seeds
- 2 tsp black gram dhal (skinned & split)
- 2 tsp bengal gram dhal (split)
- 10 curry leaves
- 1 green chilli, chopped
- 1 pinch asafetida
- ¼ tsp turmeric
How to Make It
- Wash and soak the beaten rice in 1 cup of water till soft and the grains are separated. Soaking may take approximately 10 minutes. Drain and keep the water and rice aside.
- To prepare the tempering heat the oil in a heavy bottomed pot and add the black mustard seeds. When they begin to splutter add the black gram dhal and bengal gram dhal and fry until the dhal turns golden brown. Add curry leaves and chilli and fry for a few seconds. Then add the add asafetida and turmeric.
- Add all the chopped vegetables and fry for a minute. Add beaten rice and retained water and mix it gently. Then cover with the lid. Allow to cook for 5 minutes on a low flame.
- When it is done add grated coconut. Turn off the flame and add lemon juice and chopped coriander. Mix well.
