Red Rice Stew
This dish speaks of both winter and spring, when the earthiness of carrots, Beans and Grated coconut is combined with the bright notes of green gram. Red rice and lentils bring substance to the dish, Enjoy!
Servings: 1 People
Calories: 200kcal
Equipment
- pressure cooker
- Grater
- Knife
- Chopping board
Ingredients
- 1 Pinch Pepper Powder
- 1 tbsp ( As required) Salt Table salt
- 4 tbsp Coconut Grated
- 5 Cups Water
- ¼ Cup Green gram Fried
- 1 tbsp Cumin seeds
- 2 Stalk Curry leaves
- 50 gms Carrot Finely Chopped
- 50 gms Beans Finely Chopped
- 50 gms Onion Chopped
- 2 tbsp Coriander leaves Fresh
- 1 tbsp Gingelly oil Cold press oil
- 1 Cup Red Rice
Instructions
- Grind rice into a coarse mixture.
- Add green gram along and pressure cook (4 whistles) by adding water.
- Heat the oil in a pan.
- Fry cumin seeds, curry leaves, onion and vegetables.
- Add pepper powder and a pinch of salt.
- Add the fried ingredients to the stew, followed by coconut & coriander leaves.Serve hot.
Notes
Note
Same method can be adopted for making stew with hand pounded rice and green gram / Broken wheat + Horse gram / Foxtail millet (thinai) / Pearl millet (Kambu) / Kodo millet (Varagu) / Little millet (Samai)