• 1 cup raw rice
  • To roast:
  • A handful of fresh curry leaves
  • 2 red chillies
  • 1 tablespoon Bengal gram dhal
  • 1 teaspoon Urad dhal
  • ¼ teaspoon black pepper
  • ¼ teaspoon asafetida powder
  • 1 tablespoon coconut gratings
  • For seasoning:
  • 5 cashew nuts broken into small bits
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • Few curry leaves
  • 1 teaspoon salt

Cook the rice till soft.

In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida. Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.

In a kadai put the remaining oil and when it is hot add the mustard seeds. When it pops up, add cashew nuts and curry leaves and then add the cooked rice. Keep the flame low. Add curry leaves powder along with salt to the rice and mix well.

Tips:

You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.

 

Also See: Curry Leaves Kuzhambu, Curry Leaves Kadalai Chutney, Curry Leaves Powder, Curry Leaves Tomato Chutney