Ingredients:
Rice- 1 1/2 cups, cooked
Turmeric Powder – 1/4 tsp
Salt as per taste
Ghee – 2 tblsp
Cashewnuts – 2 tblsp, broken
For the Masala:
Curry Leaves – 1 cup
Urad Dal – 2 tblsp
Oil – 1 tblsp
Asafoetida Powder – 1 tsp
Coriander Seeds – 1 tsp
Fenugreek Seeds – 1/4 tsp
Black Peppercorns – 1 tsp
Dried Red Chillies – 4
Tamarind – small marble size, without seeds or strings
For Tempering:
Ghee – 2 tblsp
Mustard Seeds – 1 tsp
Black Gram Dal – 1 tsp
Cumin Seeds – 1/2 tsp
Dried Red Chilli – 1, broken
Method:
1. Heat a pan over low heat.
2. When hot, add the curry leaves for masala and roast for about 2 minutes.
3. Remove from pan.
4. Heat oil in the same pan.
5. Fry the remaining masala ingredients except tamarind over low heat till dal turns golden.
6. Remove fro pan.
7. Roast the tamarind in the same pan for about 2 minutes.
8. Combine all the masala ingredients and grind to a fine consistency adding 2 tblsp of water.
9. Keep aside.
10. Heat 2 tblsp ghee for and fry the cashewnuts till golden.
11. Keep aside.
12. Heat ghee for tempering and fry the tempering ingredients.
13. Add the ground masala and saute for a minute.
14. Add cooked rice, turmeric powder and salt.
15. Remove from heat and mix well.
16. Garnish with fried cashewnuts.
17. Serve at once.
