Published On: Thu, Feb 2nd, 2017




Cashew nuts – Few

Ginger – 1 teaspoon (chopped)

Urad Dal – ¾ tablespoon

Chana dal – ¾ tablespoon

Asafoetida – a pinch

Cumin seeds – ½ teaspoon

Mustard Seeds – ½ teaspoon

Ghee – 1 ½ tablespoon

Dried red chili – 2 nos

Green chili – 2 nos

Salt – as needed

Grated Coconut – ½ cup

Rice – 1 cup

Cardamom – 2

Cinnamon Stick – 1 small piece

Cloves – 4



Wash and soak the rice for at least 15 minutes. Keep it aside to drain completely. Pour 3 cups of water in a pot and add required amount of salt.

After boiling the water, add drained rice into the pot. Saute it well. Cover the pan with lid. Cook on medium heat. Remove from the heat and keep it aside for draining. Make sure the rice is grainy and not mushy. Cool it completely.

Add ghee in a hot pan, splutter mustard seeds, then add, cumin, dals and cashew nuts. Fry until it turns golden. Then add cinnamon, cardamom and cloves into the pan. Saute it well.

Add ginger, green chili, dried red chili and curry leaves. Fry it until it turns crisp. Add asafoetida. Mix well.

Then add cooked rice and grated coconut into the pan. Sprinkle some salt on it and mix. Remove from heat and mix well. Serve it hot with curd salad.




Photo Courtesy : Google/ images are subject to copyright


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