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Ingredients

1) Rice - 1 ½ cups
2) Oil - 1 tbsp
3) Red chillies - 2 nos
4) Black gram (Uzhunne) - 2 tblsp
5) Fenugreek seeds - ½ tspn
6) Cashew nuts -2 tbsps
7) Mustard seeds - ½ tspn
8) Curry leaves -1 sprigs
9) Lemon juice - 3 tblspns
10) Turmeric powder -½ tspn
11) Grated fresh coconut -1 tblspn
12) Asafoetida - 1/8 tsp
13) Raisins - 2 tbsps
14)Salt to taste

METHOD

1) Wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

2) Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, Black gram,Cashewnuts,Raisins. Cook until Black gram change colour to light brown.

3) Fry the grated coconut till it turns brown .this is optional.

4) Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for a 30sec. Add cooked rice, salt and lemon juice.

5) Garnish with fried grated coconut.

Serve it hot with Chicken Curry.


Recipe by
Kiran Mary