Coconut Kichidi
Ingredients
1 cup rice (not basmati)
1 cup grated coconut
1 medium size onion
3 medium size green chillies
2 or 3 Bay leaves
1 tsp cumin seeds
11/2 tsp salt
2 cups of water
2 tbsp oil
Method
- Cut the onion into round pieces. Slit green chillies. Grind the coconut
into a smooth paste. Wash the rice and drain the water
- Heat the pressure pan and add the oil. Add the bay leaves and cumin
seeds. Once the bay leaves turn brown add the onions and green chillies.
- Let the onions cook for 5 minutes (they should not be fried).
- Add the rice and stir for a minute.
Add the ground paste to it. Add the water
and salt and pressure cook.
Tip :
The rice should be cooked very well like any other kichidi. So add
more water than specified if the kind of rice used requires it.
This goes well with any hot sabji (I like this with Cauliflower, Potato in
tomato gravy)
