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Ingredients:
Oil - 50 ml
Cashew Nuts - 3 nos
Mustard Seeds - 1 tsp
Urad dhal - 2 tsp
Curry leaves
Asafoetida powder - a pinch
Red chillies - 3 nos
Green chillies - 2 nos
Coconut - 1 (finely grated)
Cooked Rice - 3 cups
Salt to taste
Coriander leaves for garnishing |
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METHOD
- Heat 50 ml of oil. Fry the nuts and remove it.
- Add mustard seed and allow it to splutter. Fry the broken pieces of red and green chillies, urad dhal, Asafoetida and curry leaves well.
- Fry coconut evenly to a golden colour on a slow fire.
- Mix the above mixture with rice, coconut, cashew nuts, and salt.
- Garnish it with coriander leaves and serve hot.
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