Varagu Coconut Rice
Varagu Rice – 1 cup
Water – 2 cups
1/2 grated coconut
Carrot – 1, chopped and steamed (optional)
Onion – 1, chopped
Seasoning – Curry leaves, Channa Dal, Mustard Seeds, Oil
Cook the varagu in water. Let it cool down completely, so it does not become mushy when you prepare the coconut rice. Add seasoning to oil. Then saute onions and add the steamed carrots. Add grated coconut and let it cook for a minute. Then add the rice and mix everything well. Viola!
Varagu – 1 cup (or 1/2 cup varagu, 1/2 cup paddy rice)
Water – 2 cups
Raw mango, grated – 1 or per taste
Groundnuts – 2 tbsp
Seasoning – curry leaves, chillies. mustard seeds, urad dal, turmeric, asafoetida, oil
Salt to taste
Cool the varagu in water and let it cool before mixing the rest of the ingredients. Fry groundnuts in oil, keep aside. Prepare the seasoning. Add grated mango and saute for a minute. Add the rice and groundnuts. Tangy mango rice is ready.
Water – 2 cups
1/2 grated coconut
Carrot – 1, chopped and steamed (optional)
Onion – 1, chopped
Seasoning – Curry leaves, Channa Dal, Mustard Seeds, Oil
Cook the varagu in water. Let it cool down completely, so it does not become mushy when you prepare the coconut rice. Add seasoning to oil. Then saute onions and add the steamed carrots. Add grated coconut and let it cook for a minute. Then add the rice and mix everything well. Viola!
Varagu Mango Rice
Water – 2 cups
Raw mango, grated – 1 or per taste
Groundnuts – 2 tbsp
Seasoning – curry leaves, chillies. mustard seeds, urad dal, turmeric, asafoetida, oil
Salt to taste
Cool the varagu in water and let it cool before mixing the rest of the ingredients. Fry groundnuts in oil, keep aside. Prepare the seasoning. Add grated mango and saute for a minute. Add the rice and groundnuts. Tangy mango rice is ready.
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