Carrot & coconut thairu sadam

  1. Soak 1 cup of basmathi rice in water for 30 minutes. drain & keep aside.
  2. Heat 1 tbsp of coconut oil + 1 tsp of butter & fry the rice on high heat for 3-4 minutes. Add 3.5 cup of boiling water and 1 tsp of salt. Cover cook on medium low heat for 20 minutes. Mash the cooked rice when it is still hot.When it cools down slightly, add 1/2 cup of boiled & cooled milk & mash again. Add 1 tsp of butter & mix.
  3. Heat 1 tbsp of coconut oil in a wok & add 1/2 tsp of mustard seeds. Add 1 tsp of grated ginger, 2 dry red chillies (split) & a few curryleaves. Add 1 cup of thinly sliced shallots, 2 greenchillies (finely chopped) & fry till the shallots turns golden brown in colour. Add 3-4 fine frenchbeans (finely chopped), 1 medium carrot (finely chopped) & salt to taste & fry on medium heat for 5 minutes or till the veggies turn soft.Add 1/4 cup of grated coconut, 2 tbsps of cilantro & cook for 2 minutes more.Let this mixture cool down to room temperature.
  4. Beat 2 cups of thcik curd & 1/4 tsp of hing in your mixer. Add the veggie mixture to the curd & mix.
  5. Add this curd veggie mixture to the mashed rice & mix.
  6. Serve immediately.
Advertisements
This entry was posted in rice. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s