Ribbon Rice

I come to the much awaited ribbon rice. Though the dish looks very exotic, it is quite easy to prepare. And, coincidentally, it turns out beautifully in India colours. The Indian flag has saffron representing strength and courage, the white representing purity, honesty and peace and the green representing faith, fertility and prosperity. This rice is testimony to the fact that all these colours must come together to make this dish perfect. As in society where these qualities must be blended into its fabric.
If any of you are planning to make this dish for Aadi Perukku, then you can easily avoid the onions and garlic.

1 cup brown basmati rice (or any other brown/red rice)
For The Red Chutney
3 tomatoes, chopped
1 onion, chopped (optional)
1 tsp cumin seeds (jeera, jeeragam)
6 pods garlic (optional)
1″ piece ginger
1 tbsp tamarind juice
1 tsp chilli powder
1/4 tsp turmeric powder (haldi, manjal podi)
Salt to taste
For The Green Chutney
1/2 coconut, grated
1/2 tsp cumin seeds
4 garlic cloves (optional)
5 green chillies
1″ piece ginger
2 tbsp chopped coriander leaves
Juice of 1 lemon
Salt to taste
For The Red Chutney
Heat a wok and saute the onion till it turns translucent
Add garlic, ginger and cumin seeds
Saute for about 2 minutes
Cool and grind to a fine paste
Transfer to a wok and add chilli powder, turmeric powder and the chopped tomatoes
Continue to saute till the tomatoes turn mushy
Add tamarind juice and salt
For The Green Chutney
Grind the coconut, cumin seeds, garlic, ginger, chillies and coriander leaves
Add lime juice and salt to taste
For The Rice
Wash the rice well and soak for 15 minutes
Boil until done, drain any excess water (I prefer to use the exact amount of water)
Remove from vessel, spread on a plate and cool
Putting It Together
Take a transparent glass bowl of any shape that you like
Put a layer of rice and press down
Put a layer of green chutney and another layer of rice
Layer with red chutney and rice again
Continue layering until all the rice and chutneys are used up
If possible without disturbing the arrangement, invert the bowl on to a serving plate
Garnish with tomato slices and coriander leaves
Serve at room temperature

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