Ingredients
| • | Cooked rice | 3 cups |
| • | Ghee | 2 tablespoons |
| • | Molagapodi (gun powder) | 5 teaspoons |
| • | Mustard seeds | 1 teaspoon |
| • | Split black gram skinless (dhuli urad dal) | 2 1/2 teaspoons |
| • | Asafoetida | 1/4 teaspoon |
| • | Dried red chilli,broken | 1 |
| • | Curry leaves | 5-6 |
| • | Salt | to taste |
| • | Fresh coriander leaves,chopped | 1 tablespoon |
Method
Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add black gram and sauté. Add asafoetida, red chilli and sauté for a minute.
Add curry leaves and rice, toss and add molaga podi and salt. Toss well and cook for two minutes. Add coriander leaves and toss again. Serve hot.
Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add black gram and sauté. Add asafoetida, red chilli and sauté for a minute.
Add curry leaves and rice, toss and add molaga podi and salt. Toss well and cook for two minutes. Add coriander leaves and toss again. Serve hot.
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