Friday, December 30, 2011

Chilli Coconut Bath

The large green chillies, specially the Turkish variety found here in Dubai are really spicy and yummy. Of course, the Indian one too has its distinct flavor.

Preparation time: 20-25 mins

Serves: 2


Raw rice (any variety) 1 cup
Large green chillies (Mirchibajji chillies/Bajji mirapakayalu) 2
Cooked/frozen green peas (batani) 1 cup
Grated fresh coconut (pachi kobbari) 3/4th cup
Roasted gram (Bhooni chana dal/putnala pappu) 1/4th cup
Tamarind 1 blob
Red chillies 2
Refined cooking oil 1 tbsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (Uraddal/uddipappu) 1 tsp
Pinch of turmeric (haldi/pasupu)
Salt to taste
Chopped coriander to garnish


Chop the chillies into circles.

Soak the tamarind in a quarter cup of water for around 15 mins. Alternatively, tamarind paste can be used.

Pressure-cook/cook the rice.

Blend to a fine paste, the fresh coconut, roasted gram, soaked tamarind, red chillies and a pinch of salt.

In a pan/kadai (bandli/mookudu), heat oil and add cumin seeds, black gram and a pinch of turmeric. To this, add the chopped chillies and green peas and sauté for a few mins until the chillies and green peas turn soft and feel cooked.

Add the above coconut paste, salt to taste and cook for around 2 mins.

Remove and add to hot cooked rice and mix well.

Garnish with coriander (optional) and serve.

Chilli coconut bath is spicy. Being a flavored rice recipe, it tastes great with any of the dals or gravy curries. We however dipped it in carrot kootu and relished the completely new taste.

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