Today’s lunch at home was a very simple affair. I had made a new rice variety today. I used very simple ingredients and fresh spices.

It’s very simple to make, healthy, wholesom, full of flavour and was very tasty. Shallots added a mild sweetness and the roasted corn kernels gave a good crunch to rice. I had served the rice with carrot and pomegranate raita:)

Ingredients

Cooked rice – 4 cups
Sliced shallots – 1+1/2 cups
Whole fresh corn – 1
Oil – 2 tbsp
Coconut oil – 1 tsp
Chopped walnuts – 2 tbsps
Mustard – 1 tsp
Cumin seeds ( jeera) – 1 tsp
Hing ( asafoetida/ perungayam) – 1/8th tsp
Salt to taste
Lemon juice – 2 tsps

For the masala paste

Curry leaves – 1/4th cup
Coriander leaves – 1/4th cup
Ginger – 1 inch
Garlic – 4-5 cloves
Grated coconut – 2 tbsps
Roasted chana dal( chutney dal/ pottukadalai) – 4 tbsps

Method

Heat 1 tbsp of oil in a pan. Add the sliced shallots and little salt and sauté till it turns golden brown. Keep it aside.

Peel the corn, clean it and roast it directly on the flame. Cool and take out the kernels.

Grind the ingredients mentioned for the masala to a smooth paste adding little water.

Heat the reminding oil in a pan. Add mustard. When it starts spluttering, add cumin seeds, walnuts and hing. Sauté for few seconds and then add the ground paste.
Sauté for few mins.

Shallots

Add the browned shallots, corn kernels and salt to taste. Mix well and check the seasonings.
Add the cooked rice, mix well, sauté for few seconds and take it off the gas.

Add lemon juice and mix well. Serve the rice raita of your choice:)