Ingredients
- Cooked Rice – 1 cup (Leftovers can be used)
- Coconut – 2 cups (Freshly grated)
- Cashew nuts – 10 ( Roasted and chopped)
- Salt to taste
To Temper
- Coconut Oil – 2 tbsp (or ghee for added flavor)
- Mustard seeds – 1 tsp
- Red Chillies/Green chillies – 2-3 (as per taste)
- Split Black gram(urad dal) – 1 tbsp
- Bengal gram (chana dal) – 2 tbsps
- Asafoetida powder – ¼ tsp
- Curry leaves – few
Preparation method
Wash rice and soak for about 15 minutes.
Rice water ratio is based on rice variety you are using, the grains should be separate & not mushy.
Pressure cook the rice for 3 whistles. Spread on a plate and allow it to cool.
Heat coconut oil or any oil + ghee, add mustard seeds . Once it starts popping add red chillies, curry leaves , asafoetida, bengal gram and black gram.fry till the lentils becomes brown.
Add grated coconut, salt and saute for 2-3 mts on low flame. Add rice & cashew nuts. Mix thoroughly, so that coconut mixes evenly with rice.
Serve with curry of your choice/pickle.
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