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Ingredients
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Quantity
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|
Long grain rice
|
1 cup
|
|
Coconut – grated
|
½
|
|
Sesame seeds
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2 tbsp
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|
Ghee
|
3 tbsp
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Cashewnuts – halved
|
3 tbsp
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|
Green chillies – finely chopped
|
2
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Salt
|
to taste
|
|
For
tempering:
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|
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Oil
|
2 tsp
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Mustard seeds
|
1 tsp
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Cumin seeds
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1 tsp
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Black gram dal
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1 tsp
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|
Bengal gram dal
|
1 tsp
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|
Red chillies – halved
|
1
|
|
Curry leaves
|
few
|
Traditional rice dish from South India.
Pressure cook the rice and set aside.
Roast dry the sesame seeds, powder fine, and set aside.
Heat 2 tbsp ghee, fry the cashew nuts until golden and set aside.
Heat the remaining 1 tbsp ghee and fry the grated coconut until
reddish brown. Set aside.
Heat 2 tsp oil, and add all the ingredients for tempering .
When the mustard seeds splutter, add the fried coconut. Mix well.
