Ingredients:
- 1 cup raw rice
- To roast:
- A handful of fresh curry leaves
- 2 red chillies
- 1 tablespoon Bengal gram dhal
- 1 teaspoon Urad dhal
- ¼ teaspoon black pepper
- ¼ teaspoon asafetida powder
- 1 tablespoon coconut gratings
- For seasoning:
- 5 cashew nuts broken into small bits
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- Few curry leaves
- 1 teaspoon salt
Method:
- Cook the rice till soft.In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida.
- Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.In a kadai put the remaining oil and when it is hot add the mustard seeds.
- When it pops up, add cashew nuts and curry leaves and then add the cooked rice.
- Keep the flame low. Add curry leaves powder along with salt to the rice and mix well.
