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Red/ brown rice takes a long cooking time, hence its cooking can be started first, while you prepare the chutney.
- Clean and wash rice, add to boiling water to cook until soft. Drain and keep aside.
- Heat 1/2 tsp oil in a kadhai, add the coconut and saute till it turns into light brown.
- Cool, add red chilli, tamarind puree and salt, mix well and blend in a mixer into a smooth paste.
- Heat oil in a kadai, add the turmeric, grounded paste, mix well and saute for 2 minutes.
- Remove from the flame and add this to the cooked rice.
- Serve hot on banana leaves.
- Best served with raitas, pickles or fried vegetables.
This recipe was contributed by ssuzz on 24 Aug 2011
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