|bean leaves / payar ela (finely shredded)||3 cups|
|coconut (scraped) / nalikeram||1 cup|
|green chilly / pachamulagu||1|
|cumin seeds/ jeera||1 pinch|
|shallots / cheriya ulli||2 – 3|
|coconut oil||1 tablespoon|
|dry red chilly||1|
|onion (chopped)||1 tablespoon|
1. In a pan, boil water add the shredded leaves into it along with a little salt. Keep the gas in sim, cover the pan with a lid and cook it or else cook the bean leaves in a steamer. (Bean leaves take a long time to cook. So check whether it is cooked well before turning off the stove. )
2. Meanwhile, grind coarsely, coconut, cumin seeds, green chilly and shallots. Keep it aside.
3. In a pan heat oil, add mustard seeds and wait till it splutters. Now add rice and fry it nicely till it puffs up. Add onion and chilli pieces and saute. Next add the ground ingredients and fry for a few seconds.
4. Lastly, toss in the leaves and check the salt. Gently stir till the water is absorbed. Served hot.
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Enjoy cooking and serving