INGREDIENTS
| Sl No: | Item Name | Quantity |
| 1 | Boiled, drained basmati rice | 250gm |
| 2 | coconut oil | 3 tablespoon |
| 3 | Curry leaves | 2pinch |
| 4 | Mustard seeds | 1 tablespoon |
| 5 | channadal | ‘1teapoons |
| 6 | Urud dal | ‘1/2 teaspoon |
| 7 | Whole red chilli | 3pieces |
| 8 | Coconut grated | 1cup |
| 9 | Cashew nuts | 10-15pieces |
| 10 | salt | Depending on taste |
COOKING INSTRUCTIONS
- Boil the rice with salt and drain when cooked, separately and make sure it is fluffy
- Firstly, in a large kadai heat 3tsp oil and sauté 1 tsp mustard. When mustard seeds begin to splutter. Then add ½ tsp urudal , 1tsp chana dal , few curry leaves also add whole red chilli sauté slightly
- Now add cashew nuts or penuts and roast till the cashews turn golden brown. add in 1cup grated coconut and sauté for a minute or till raw smell goes away
- Further, add 2 cups cooked rice and ½ tsp salt mix gently with out breaking the rice and simmer for 2 minutes, or till rice absorbs coconut flavour
- Serve hot garnished with tempering