Coriander rice

During Navrathri it's a tradition to make one variety rice every day as an offering to God. I am not sure whether I will be able to post Sundal varieties as I don't keep Golu at all. This coriander rice is really simple, healthy and tasty and this can be prepared with left over rice too. You can substitute coriander with Mint leaves and prepare Mint rice.



Ingredients
Rice(Raw rice/boiled rice/basmati rice)  - 1 cup
Coriander leaves - 1 bunch
Green chillies - 2
Ginger - 1/2 an inch
Coconut - 3-4 tablespoons
Salt to taste

For seasoning
Sesame oil or coconut oil - 2 tablespoons
Mustard - 1 teaspoon
Channa dhal - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Cashews - broken - 2-3 spoons

Procedure
1. Cook the rice and spread it on a plate so that the grains don't stick to each other. Add a teaspoon of sesame oil on top.

2. Grind together coriander, green chillies, ginger and coconut along with required salt.

3. In a kadai heat 2 tablespoons of oil. Season it with mustard, channa dhal, urad dhal and cashews. Keep it aside.

4. In the same oil, cook the ground paste until the moisture is absorbed by stirring continuously.

5. Let it cool and then mix this to the rice.

 6. Add the seasonings and serve it with raitha.