05 May 2014,14:45 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Boil water in a pot. Add the rice and cook till done. Drain and keep aside.
  • For the tempering, heat the coconut oil in a kadhai; add mustard seeds and when they start spluttering, add Bengal gram, split black gram, and cumin seeds. Fry for 2-3 seconds.
  • Add the remaining ingredients and cook for a few minutes.
  • In a bowl, mix the rice with the above mixture.
  • Serve hot, garnished with grated coconut.



  • 450 grams Rice, washed

For the tempering:

  • 15 ml Coconut oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Bengal gram  
  • ½ teaspoon Black gram, split
  • ¼ teaspoon Cumin seeds
  • A pinch Asafoetida
  • A few Curry leaves
  • 1 tablespoon Sesame seeds, roasted, powdered
  • 3 tablespoon Coconut, grated
  • 1 teaspoon Green chillies, chopped
  • 1 teaspoon Ginger, chopped
  •  Salt to taste
  • 12 Cashew nuts, fried

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