|
Ingredients
|
Quantity
|
|
Long grain rice
|
1 cup
|
|
Coconut – grated
|
½
|
|
Sesame seeds
|
2 tbsp
|
|
Ghee
|
3 tbsp
|
|
Cashewnuts – halved
|
3 tbsp
|
|
Green chillies – finely chopped
|
2
|
|
Salt
|
to taste
|
|
For the
tempering:
|
|
|
Oil
|
2 tsp
|
|
Mustard seeds
|
1 tsp
|
|
Cumin seeds
|
1 tsp
|
|
Black gram dal
|
1 tsp
|
|
Bengal gram dal
|
1 tsp
|
|
Red chilli – halved
|
1
|
|
Asafoetida
powder
|
½ tsp
|
|
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.
Sprinkle the sesame seeds powder. Garnish with the fried cashew
nuts and serve hot.
