Chef's Special Conji with Moringa Leaves
Posted by Chef. Swaminatha Sharma on 26/10/2020
Pressure cook 1 cup rice with 1/4 cup Moong Dal (Pasi Paruppu), 5 pods of Garlic and 1 tsp of soaked Vendhayam (Methi seeds) and keep aside. Extract Milk from 1 full coconut in 2 types, first with thick consistency and second with thin consistency and keep ready. In a bowl, bring water to boiling and add 2 handful of Moringa Leaves and drain the water and keep ready once cooked. Now mash the cooked rice in a Bowl and bring to boil adding 2nd coconut milk.. Once cooked, add the first coconut milk mix well and cook in simmer for 3 mins. Add the strained & cooked moringa leaves to this and do not forget to add required salt, mix well and keep aside.
In a pan add 5 to 7 tsp of coconut oil, once heated add 1 tsp of jeera, 1 bay leaves, add sliced shallots and once golden brown, add 2 tsp of thick curd. Now add 2 tsp of Ginger Garlic Paste, 1 handfull of Mint leaves, 3 cloves, 4 cardamon (Elachi) and 2 small cinnamon sticks (Pattai). Fry well and add the tadka to the cooked Conji and mix well. Your Chef's Special Conji with Moringa is ready to serve. Serve with Joy and Serve with Pride.
