Recipe Submitted by : Rajshree’s Culinary

Method :

  • Heat oil in a non-stick pan. For the tempering, add mustard seeds, asafetida, bengal gram and curry leaves.
  • When it begins to crackle, mix pre-cooked rice. Season with salt.
  • Tip in some finely chopped fresh coconut.
  • Garnish with red chili, fried cashew nuts and fresh coconut.
  • Serve hot with sambhar.
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