Method
of Preparation
1_ Pick, 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 shallowpan or a kadai. Add a pinch of
asafoetida. Add dried red chillies broken into two, urad dal,
chana dal and methi seeds. Cook until dals change colour to
light brown.
3_ dd peanuts and mustard seeds. Let mustard seeds crackle,
then add curry leaves. Mix turmeric powder in this. Stir fry
for half a minute. Add cooked rice, saltand lemon juice.
4_ Garnish with grated cocnut.
Chef´s Tip: You can use roasted or fried peanuts for this
recipe. |
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