Ingredients:
cooked rice – 6 cup
cucumber – 1 mediun size, about 400 gm
ghee – 3 tbsp
mustard seeds – 1 tsp
black gram dal – 2 tsp
peanuts – 2 tbsp
curry leaves – few
tamarind pulp – 1 tbsp
grated coconut – 1 cup
For Masala Powder:
grated copra – 5 tbsp
coriander seeds – 2 tbsp
cumin seeds – 1 tsp
red chillies – 6 to 8
turmeric powder – 1/2 tsp
cloves and cardamom – 2 each
saha jeera – 1/4 tsp
nutmeg – a small piece
Method
For Masala Powder:
1. Roast copra with 1 tsp oil till brown.
2. Remove and reserve.
3. Heat one more tsp of oil and roast rest of the ingredients.
4. Cool all these and powder coarsely.
For Rice:
1. Peel the cucumber, cut into half length way.
2. Remove the core and cut the flesh into 5 cm long fingers.
3. Heat ghee. Add mustard seeds.
4. When they splutter, add black gram dal and peanuts.
5. When they turn brown, add curry leaves.
6. Add cucumber pieces and ½ cup of water.
7. Simmer till cucumber is cooked, but firm.
8. Add the tamarind pulp and simmer for 5 minutes.
9. Add the rice, masala powder and salt.
10. Mix well and keep covered on a low flame for 5 minutes.
11. Remove from fire and stir in the coconut.
12. Serve hot.
