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
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.