Ingredients:
Uncooked Rice – 1 cup
Ghee – 1 tblsp
Cashew Nuts – 2 tblsp, halved
Salt to taste
Spice Powder:
Black Gram Dal – 2 tblsp
Black Peppercorns – 1 1/2 tsp
Sesame Seeds – 2 tblsp (optional)
Copra – 2 tblsp, grated
For Tempering:
Ghee – 2 tblsp
Mustard Seeds – 1 tsp
Bengal Gram Dal – 1 tsp
Black Gram Dal – 1 tsp
Dry Red Chilli – 1, halved
Asafoetida Powder – 1/2 tsp
Curry Leaves – few
Green Chillies – 2, chopped fine
Method:
1. Cook the rice and set aside.
2. Heat 1 tblsp ghee and fry the cashew nuts till golden. Set aside.
3. Dry roast the ingredients for the spice powder. Grind fine and set aside.
4. Heat 2 tblsp ghee, add the mustard seeds, bengal gram dal, black gram dal, red chilli, asafoetida powder and curry leaves. When the mustard seeds splutter, add the chopped green chillies.
5. Mix in the cooked rice. Sprinkle in spice powder and salt. Mix gently till well blended.
6. Garnish with the fried cashew nuts.
7. Serve hot.
