Cooked rice 1 cup Nellikaai | Gooseberry 6 Dry coconut or fresh coconut 1/4 cup Green chili 4 Peanuts 2 tblsp Oil 3 tsp Mustard seeds 1/4 tsp Channa dal 1/4 tsp Urad dal 1/4 tsp Curry leaves few Salt as needed
Wash the gooseberries and chop them and discard the seed portion. No need to boil the gooseberry. Slit the green chili. Initially i took 2 green chilies and i thought it will be enough but later after tasting the rice i realised it is not enough. So add 4-5 green chilies and the sourness of the gooseberry will compensate that. You don’t feel spicy.
Grind this chopped gooseberry and fresh coconut or dry coconut (i used dry coconut) coarsely. Pulse this twice in the mixie.
Cook the rice and spread it in a plate and keep it aside. In a pan add oil and throw in mustard seeds, peanuts, chana dal, urad dal and green chili. In the picture you could see 2 green chili. But i added 2 more later.
When the dal turns golden brown add the coarsely ground gooseberry coconut mixture. Add salt and turmeric powder. Cook this in a low flame till it turns nice colour.
Now add the cooked rice to this and mix well.
Check for salt.
The colour was due to the lighting in my kitchen. Gooseberry rice is ready . You can pack this for lunch or have this with vadams or aviyal for lunch.
Δ
