Corriander Rice

Ingredients:

Cooked rice – 2 cups

Grated coconut - 1/3 cup

Tempering:

Oil – 1 to 2 tablespoons

Mustard seeds - 1 teaspoon

Cumin seeds - ½ teaspoon

Broken cashews - 1 tablespoon

Bay leaf – 1

Cloves – 3

Cinnamon – 1 inch piece

Grind to paste:

Coriander leaves – 1 bunch

Ginger - ½ inch piece

Green chillies – 2 small ones

Garlic clove – 1 big or 2 small cloves

Salt - ¾ teaspoon

Method:

1. Clean the coriander bunch under running water to remove dirt and fine sand.
2. Roughly chop the corriander bunch and grind to smooth paste along with green chillies, ginger, garlic & salt.
3. Heat oil in a deep pan, add items mentioned under tempering and fry till golden brown.
4. Add the ground paste and fry for a minute.
5. Add grated coconut & fry for ½ a minute.
6. Add the cooked rice and mix well.
7. Serve hot with papad or potato chips.