Ramadan Nombu Congee |
INGREDIENTS:
Basmati rice - 1/2 cup
Moong dal - 1/4 cup
Fenugreek seeds - 2 tsp
Green chilies - 4
Onion - 1
Ginger&garlic paste - 1 tsp
Tomato chopped - 1
Coconut milk - 4 tbsp
Mint leaves - 3 tbsp
Cilantro leaves - 3 tbsp
Cloves - 3
Cinnamon - 1" stick
Cardamom - 3
Salt - to taste
Ghee - 3 tbsp
METHOD:
Take pressure cooker, add ghee when hot add cloves cardamom and cinnamon stick.
Add finely chopped onion, green chili and saute until the onion turns transparent..
Add the ginger & garlic paste and saute well..
Then add curry leaves, coriander and mint leaves.
Add chopped tomato and saute till it turns mushy.
Add the basmati rice, green gram, fenugreek seeds and salt and mix well adding water to it and pressure cook for 20 minutes in medium flame.
When cooked add coconut milk allow it to boil.
Turn off and your nombu congee is ready to taste.
Serve it with masala vadai....
Congee is ready |
Adding minced meat or vegetables is optional.
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