Recipe Submitted by : Rajshree’s Culinary
- 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.