13 December 2012,03:40 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Coarsely grind rice. Chop chilies finely.
  • Pressure-cook the rice, directly in a pressure pan, for a whistle.
  • Heat coconut oil and allow mustard seeds to splutter.
  • Add curry leaves, green chilies and asafoetida.
  • Add the cooked rice, grated coconut and salt and stir all ingredients together. Stir until it turns into soft lump.
  • serve with onion gravy.


  • 300 grams Rice
  • 4 tablespoon Grated coconut
  • 4 tablespoon Asafoetida powder
  • 6 Green chillies
  • 1 teaspoon Mustard seeds
  • 4 tablespoon Coconut oil
  • Salt to taste

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