3/19/2020 Aakaarakaya chips, Kokum rice, K | vahrehvah

KOKUM AND COCONUT CHITRANNA WITH SPINY

GOURD CRISPIES
Prep time : 10 mins (6 ratings)
Cook time : 10 mins 40 reviews so far
Total time : 10 mins
Author :Vahchef
Main Ingredient : Kokam

Servings : 4 persons
Published date : March 20, 2019

Ingredients used in KOKUM AND COCONUT CHITRANNA WITH

SPINY GOURD CRISPIES
• Dry red chilies - 2 numbers.
• Coriander seeds - 1/2 tea spoon.
• Chana dal - 1/2 tea spoon.
• Sesame seeds - 1 tea spoon.
• Kokum - 10-15 grams.
• Sugar - 1 pinch.
• Salt - to taste.
• Oil - 2 tablespoons.
• Mustard seeds - 1/2 tea spoon.
• Urad dal - 1/2 tea spoon.
• Asafoetida - 1 pinch.
• Turmeric powder - 1/4 tea spoon.
• Curry leaves - 1 spring.
• Green chillies - 4-5 numbers.
• Coriander leaves(grated) - 1/4 bunch.
• Fresh coconut - 1/2 cup.
• Boiled rice - 2 cups.
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3/19/2020 Aakaarakaya chips, Kokum rice, K | vahrehvah

• Spiny gourd - 5-6 numbers.

• Rice flour - 1 tablespoon.
• Red chili powder - 1/4 tea spoon.

Method:
Heat pan and add dry red chilies, coriander seeds, chana dal and saute it, later add
sesame seeds and saute for 1 minutes.
Chop the soaked kokum and add sugar, salt and mix it, later transfer into a plate.
Heat oil in a pan and add mustard seeds, urad dal, asafoetida, turmeric powder, curry
leaves, green chillies, coriander leaves, grated coconut, chana dal mixture powder and
saute it.
Add kokum, boiled rice and saute it and place the lid and keep aside.
For spiny gourd crispies: Cut the spiny gourd into thin slices.
Place in a bowl and add pinch of salt, rice flour and mix nicely, later deep fry in oil along
with curry leaves until golden in colour.
Transfer into paper plate and sprinkle red chili powder.

Now kokum and coconut chitranna with spiny gourd crispies are ready to
serve

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