Ingredients vegetarian 4 servings

• 3 cups cooked rice
• 3/4-cup cashew nuts
• 2 red chillies
• 1 tsp black pepper
• 1 tsp jeera
• 2 tbsp fresh curry leaves
• Salt as per taste
• 1 tbsp ghee

Directions

• Cook rice with reduced quantity of water and a tsp of oil so that the grains do not stick to each other
• Heat a kadahi and dry roast pepper, red chilies and jeera separately. Cool and grind them to a fine powder and keep aside.
• Dry roast curry leaves taking care not to blacken them. After cooling crush them with hand.
• Heat the ghee and fry cashew nuts till golden. Keep a handful aside for garnishing along with ghee and grind the remaining cashew nuts coarsely.
• Now mix all these into the cooked rice, add salt and mix well.
• serve with fried pappads.
  

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