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Curry leaves a few
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Ginger a small piece
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Salt to taste
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Sugar a pinch
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Oil 2 tbsp.
Method
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Cook the rice till it becomes soft, tender and separate.
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Spread the rice in a broad plate.
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Add salt, one tablespoon oil, turmeric powder, and mix it well with the rice and let it cool.
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Cut the lemons and extract the juice.
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Add a pinch of sugar to the lemon juice or else the juice will turn bitter. Chop the green chillies, ginger
and curry leaves.
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Break the cashew nuts into small pieces. Heat oil in a broad pan, splutter some mustard seeds.
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Add urad and channa dal and fry them till golden brown.
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Add asafoetida powder.
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Add the chopped green chillies, ginger and fry them till the raw smell disappears.
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Next add the broken cashew nuts and fry them till golden brown.
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Add this seasoning to the cooled rice and mix them well.
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Finally add the lemon juice and mix thoroughly.
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Keep it aside for 10 minutes to get set.
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Serve hot.
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Ingredients
