Saturday, 21 April 2012

263) NUCHI



     1)    Fine scented raw rice (for best taste and flavor) or any other aged raw rice – 500 gm.
     2)    Fenugreek seeds – ¼ teaspoon
     3)    Mustard seeds – ½ teaspoon
     4)    Urad dal (split black gram lentils) – 1 teaspoon
     5)    Dry hot red chilies – 3 Nos.
     6)    Coconut oil – 1 tablespoon
     7)    Salt – 1¼ teaspoon
     8)    Water – 1 litre
     9)    Freshly grated coconut – 2 cups or more

To cook:

     Wash and drain the rice. Break each red chili into two or 3 pieces. Set a thick cast-iron wok (for the best taste) on high heat. Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish crackling, tip in the urad dal.

     Stir till the dal turns a light brown. Now tip in the fenugreek seeds. Stir once and throw in the red chilies. Stir twice and pour in the water. Tip in the salt. As the water starts boiling, put in the rice. Once it starts to boil again, turn down the heat to minimum and cover with a lid. Stir once every minute (for cooking evenly and for keeping from sticking to the base and for uniform absorption of salt and flavors).

     Taste the liquid and add more salt if required. The rice will cook in 8 minutes and the water will be fully absorbed. Tip in the grated coconut. Stir well and switch off the heat. Your delicious nuchi is ready to eat. Serve hot with any pickle (the best accompaniment is mango pickle).

Bon appétit!!!

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