Basmati Rice – 2 cups
Salt – as needed
Turmeric Powder – a pinch
To Roast and Powder
Curry Leaves – about 1 cup packed
Urad Dal – 2 tblsp
Channa Dal – 1 tblsp
Garlic – 1 clove
Dry Red Chillies – 5
Peppercorns – 5
Coconut – 2 tblsp
Asaefoetida – a pinch
Mustard seeds – 1 tsp
Sesame Oil – 2 tblsp
. Cook the rice with required salt and a pinch of turmeric powder and keep aside.
. Dry roast the dals, garlic, peppercorns, dry red chillies and coconut till it turns golden brown. Roast it in low flame to prevent it from getting burnt.
. Add the curry leaves and toss everything on low flame till the leaves turn crisp. The whole roasting process should take about 12 minutes. Switch off and cool everything.
. Grind everything to a coarse powder and keep aside.
. Heat oil in a wok and do the tempering with mustards seeds and asafoetida.
. Add the cooked rice and the ground curry leaf powder. Switch off.
. Toss till everything comes together. Check for seasonings and add salt if needed.
. Serve with raita, papad and/or some fry.