|
Ingredients
|
For 4
|
For 100
|
|
Rice
|
500gms
|
11kg
|
|
Gingelly seeds
|
115gms
|
2.8kg
|
|
Red chillies
|
5gms
|
115gms
|
|
Split black gram
|
15gms
|
350gms
|
|
Asafoetida
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
15gms
|
|
Fat
|
115gms
|
2.8kg
|
|
Curry leaves
|
1 spring
|
1 bunch
|
|
Cashew nuts
|
15gms
|
340gms
|
|
Lime
|
½
|
6
|
Boil the rice. Heat and fry the cashewnuts to a golden
brown. Remove and drain. Fry curry leaves. Remove. In the same fat, fry cleaned
gingelly seeds, red chillies, asafoetida and split black gram. Remove and grind
to a powder. Mix the powdered masala, fried cashewnuts, salt, lime juice and
chopped curry leaves with rice.
