Ingredients
Cooked Rice – 1 cup (200 grams)
Grated coconut (Thuruviya thengaai) – 1 cup, (same size as rice cup)
Green chilly – 4
Asafoetida – 1 pinch
Bengal gram (Kadalai paruppu) – 1 tablespoon
Urid dhal (Ulutham paruppu) – 1 tablespoon
Mustard (kadugu) – 1/4 teaspoon (Quarter teaspoon)
Broken Cashew – 2 tablespoons
Sunflower oil – 4 tablespoon(pure cooking coconut oil preferred)
Salt – 1/2 tablespoon
Curry leaves
Coriander leaves
Ghee-1 or 2 teaspoons
Method of Preparation:
- Transfer cooked rice to a wide vessel and let it cool down
- Roast grated coconut in a dry pan till the color turns light brown
- In a separate pan, saute the mustard, asafoetida, bengal gram, urad dhal, green chilly and cashew with sunflower oil/pure coconut oil
- Saute till they turn golden brown
- Turn off the stove and add curry leaves and mix
- Add Salt to the cooked rice and mix
- Add the roasted grated coconut with rice and mix
- Add the sauted items to the rice and mix
- Add little ghee to enhance taste and flavour
- Sprinkle cut coriander leaves to garnish
General guidelines for healthier food – Both body and mind:
*One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
*Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. *It should be offered with love and affection.
*Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
*Please follow thiruvaradanam kramam as instructed by your respective acharya.
(http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
*Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.
(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
*Please ensure that food which are not prasadams are not consumed.
courtesy:Iyengar Thaligai
