|
Ingredients
|
Quantity
|
|
Rice
|
1 cup
|
|
Curds
|
½ cup
|
|
Green chillies
|
2
|
|
Curry leaves
|
2 stalks
|
|
Chopped coriander
|
1 tbsp
|
|
Cashew nuts halved
|
5 to 6
|
|
Dal
|
1 gm
|
|
Urad dal (black gram)
|
½ tsp
|
|
Mixed mustard and cumin seeds
|
½ tsp
|
|
Oil or ghee
|
½ tbsp
|
|
Asafoetida
|
1 pinch
|
Boil the rice and drain excess water when done. Cool after
separating grains.
Heat oil in a small pan and add cashews and dals, seeds, chillies
halved, curry leaves and asafoetida.
When they splutter transfer to the rice. Take care not to burn the
seasoning.
