
Ingredients–
- 1 cup rice
- 2 tbsp sesame seeds
- 3 tbsp ghee
- 3 tbsp cashew nuts, halved
- 1/2 fresh coconut, grated
- 2 green chillies, chopped fine
- Salt to taste
For Tempering –
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp Bengal gram dal
- 1 dry red chilli, halved
- 1/2 tsp asafoetida powder
- A few curry leaves
Method –
- Pressure cook the rice and set aside
- Dry roast the sesame seeds, powder fine and set aside
- Heat 2 tbsp ghee, fry the cashew nuts till golden, and set aside
- Heat the remaining 1 tbsp ghee, fry the grated coconut till reddish brown. Set aside
- Heat 2 tsp oil.
- Add all the ingredients for tempering
- When the mustard seeds splutter, add the green chillies, rice, salt and fried coconut
- Mix well and sprinkle in sesame seed powder
- Garnish with fried cashew nuts and serve hot