1 cup of rice cooked just right, make sure they don't stick together. Cook in pressure cooker with double the water and lay it out on a tray or big bowl and cool in the refrigerator for 1/2 hr. You can use regular boiled rice or basmati rice.
Make a paste of the following: 1 medium sized green unripe mango - peeled and cubed small or grated, ½ cup of finely chopped fresh coconut, green chillies
Roast ¼ cup of peanuts to golden brown color and remove.
Heat oil or ghee and season with mustard seeds, cumin seeds, urad dal, chana dal, few pieces of dried red chillies and curry leaves.
Add mango-coconut-chilli paste, 1 teaspoon of turmeric and salt.
Stir and sauté this mixture. Stir in the toasted peanuts. Once the rice and mango thokku/gravy has cooled down mix the required quantity with rice.
Make a paste of the following: 1 medium sized green unripe mango - peeled and cubed small or grated, ½ cup of finely chopped fresh coconut, green chillies
Roast ¼ cup of peanuts to golden brown color and remove.
Heat oil or ghee and season with mustard seeds, cumin seeds, urad dal, chana dal, few pieces of dried red chillies and curry leaves.
Add mango-coconut-chilli paste, 1 teaspoon of turmeric and salt.
Stir and sauté this mixture. Stir in the toasted peanuts. Once the rice and mango thokku/gravy has cooled down mix the required quantity with rice.
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