Fried Egg, Coconut Rice and Vegetable Salna

Ingredients

• 4 cup Cooked Rice (Use cooled, day-old Sona Masuri or Basmati rice for best results)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tbsp Chana Dal (Split and skinned Bengal gram lentils)
• 2 tbsp Cashews (Broken or halved)
• 3 pcs Dried Red Chilies (Broken into halves)
• 12 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Hing (Asafoetida)
• 1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) works too)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.

2. 2

   Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

3. 3

   Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.

4. 4

   Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.

5. 5

   Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.

6. 6

   Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.

7. 7

   Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.

Ingredients

• 3 tbsp Vegetable Oil (divided)
• 1 inch Cinnamon Stick
• 2 whole Cloves
• 2 whole Green Cardamom Pods
• 2 medium Onion (1 roughly chopped for paste, 1 finely chopped for curry)
• 1 inch Ginger (roughly chopped)
• 5 cloves Garlic (roughly chopped)
• 2 whole Green Chili (slit lengthwise)
• 2 medium Tomato (1 roughly chopped for paste, 1 finely chopped for curry)
• 0.5 cup Fresh Coconut (grated)
• 1 tsp Poppy Seeds
• 1 tsp Fennel Seeds
• 6 whole Cashew Nuts
• 1 tbsp Roasted Gram Dal (pottukadalai)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 2 cup Mixed Vegetables (chopped (carrot, beans, peas, potato))
• 4 cup Water (adjust for desired consistency)
• 1.25 tsp Salt (or to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
   • Add the roughly chopped onion, ginger, garlic, and green chilies. Sauté for 3-4 minutes until the onion becomes translucent.
   • Add the roughly chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a blender. Add the grated coconut, poppy seeds, fennel seeds, cashew nuts, and roasted gram dal.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Sauté Aromatics for the Curry

   • Heat the remaining 2 tbsp of oil in a large pot or pressure cooker over medium heat.
   • Add the mustard seeds and let them splutter.
   • Add the curry leaves and sauté for a few seconds until they turn crisp.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns light golden brown.