corn / lunch / rice

Del monte chitranna-

 

Image1 cup basmati rice.

 

½ cup delmonte corn

½ cup coconut scraped.

1 ½ tbsp. Tamarind pulp

1 tbsp. Jaggery

4 -6 red chilli

2 tsp. Mustard seeds.

1 tbsp. Cooking oil

1 ½ tsp mustard seeds.

1 tsp. Urad dal

1 dried chilli

Pinch of asafoetida

2-4 curry leaves

Salt to taste.

Method:

Roast 2tsps. Of mustard seeds, and  4-6 red chillies

Mix in the coconut, roasted mustard seeds, jaggery, tamarind, and roasted red chilli, grind to a coarse paste without water.

Heat 1 tbsp spoon of cooking oil, in a pressure cooker

Add in the remaining mustard,

When the oil begins to warm add in the urad dal

When the mustard spurts, break in redchilli, add a pinch of asafoetida, curry leaves

Now add in the ground coconut masala,

Add in the rice and corn, and salt to taste.

Now add in 2 cups of water cover.

Cook for three whistles on high and turn off.

This can be served with curd, or  raita.

 

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