Ingredients:
Rice - 1 cup
Coriander leaves with tender stalks - 1 bunch
Grated coconut - 1 table spoon
Tamarind paste - 1/2 tea spoon
Black gram dal - 1 table spoon
Dry Red chilli -2
Dry Red chilli -2
Salt as needed
Oil
Mustard seeds -1/4 teaspoon
Channa dal - 1/4 teaspoon
Asafetida - 2 pinch
Method:
Cook the rice and keep aside in a bowl to cool.
Heat the oil in a kadai.
Add the gram dal and fry.
When it changes to golden color add the red chilli and fry for few seconds.
Add the grated coconut and fry.
Add the coriander leaves and fry for 1 minute or till the raw smell fades.
Remove from stove and let it cool.
In a Mixture jar add the fried gram dal,red chilli, coconut, tamarind paste, coriander leaves and salt.
Grind them.
Again heat oil in a kadai.
To the oil add mustard seeds, channa dal, asafetida.
Add this seasoning to the tamarind-dal-red chilli-coconut-leaves paste.
Mix the paste in the rice.
Now the green coriander is ready to serve.
Heat the oil in a kadai.
Add the gram dal and fry.
When it changes to golden color add the red chilli and fry for few seconds.
Add the grated coconut and fry.
Add the coriander leaves and fry for 1 minute or till the raw smell fades.
Remove from stove and let it cool.
In a Mixture jar add the fried gram dal,red chilli, coconut, tamarind paste, coriander leaves and salt.
Grind them.
Again heat oil in a kadai.
To the oil add mustard seeds, channa dal, asafetida.
Add this seasoning to the tamarind-dal-red chilli-coconut-leaves paste.
Mix the paste in the rice.
Now the green coriander is ready to serve.
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