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Ingredientes
- 300 gm red Patni rice or possibly any red rice
- 600 ml water
- 3 x tablespoolis sunflower oil
- 1 tsp black mustard seeds
- 1 tsp green chillies minced
- 2 tsp split black lenfils (urad dal) large healthy pinch of asafoetida
- 150 gm fresh coconut grated
- 2 Tbsp. cashew nuts
- 10 x curry leaves salt
Direcciones
- Cook the rice in the water till soft and drain.
- Heat half of the oil and fry the mustard seeds.
- When they pop add in the chillies lentils and asafoetida.
- Stir for a minute and add in the coconut.
- Fry till the colour begins to change to golden brown.
- Take off the heat.
- Heat the rest of the oil in a separate pan and fry the cashew nuts till golden brown.
- Add in the curry leaves and pour over the coconut rice.
- Serve warm with a vegetable or possibly meat curry.
- Comes from south India. It is simple fragrant and delicious.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 73 | 70% |
| Total Fat 8.78g | 11% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 121mg | 3% |
| Total Carbs 5.95g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.68g | 1% |
| Protein 2.03g | 3% |
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