Tamil Cooking Recipe

Njq;fha; rhjk;

rikay;: rpy;tH

Coconut Rice

Njitahd nghUl;fs;

Njq;fha; - 1
muprp - 2 fg;
fliy gUg;G - 25 fpuhk;
fha;e;j kpsfha; - 3
fLF - miu Njf;fuz;b
fwpNtg;gpiy - rpW nfhj;J
Ke;epup - 25 fpuhk;
cg;G - Njitahd msT
Njq;fha; vz;iz - Njitahd msT

nra;Kiw

1. Njq;fhia JWtp itj;Jf; nfhs;sTk;.

2. xU thzypapy; vz;izia fha itj;J Njq;fha; JWtiy NrHj;J rpwpJ
nghd;dpwkhFk; tiu tUf;fTk;.

3. Ke;jpupia jdpahf tWj;J itf;fTk;.

4. muprpia Kf;fhy; ghfj;jpw;F Ntfitj;J tbj;J itf;fTk;.

5. xU thzypapy; Njq;fha; vz;iz tpl;L fha itf;fTk;.

6. fLF NrHj;J nghwpa tplTk;.

7. fwpNtg;gpiy> fliy gUg;G NrHj;J 2 epkplk; tjf;fTk;.

8. ,g;nghOJ tWj;j Njq;fha; JWty;> NrhW NrHj;J ed;F fyf;fTk;.

9. Njitahd msT cg;G NrHf;fTk;.

10. tWj;j Ke;jpup NrHj;J gwpkhuTk;.

Ingredients

Coconut – 1
Rice – 2 cup
Split Bengal Gram – 25 gram
Red Chilli – 3
Mustard – Half Teaspoon
Curry Leaves – Few
Fried Cashew – 25 gm
Salt – To taste
Coconut Oil – As required

Cooking Method

1. Grate 1 full coconut.

2. Heat oil in a pan and fry the grated coconut till it gets light brown.

3. Fry the cashew separately and keep it aside.

4. Boil rice to 3/4th and keep it aside.

5. Heat coconut oil in a pan.

6. Add mustard seeds and wait till it crackles.

7. Add curry leaves and Bengal gram and fry till the Bengal gram becomes light brown.

8. Now add the fried coconut and boiled rice to this and mix it well and sauté for 2 mins.

9. Add salt to taste.

10. Add the friend cashew, tasty coconut rice is ready.

cq;fs; rikay; Fwpg;Gfis ,q;Nf gjpT nra;aTk;

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