Rice - 1 cup
Paasi Parupu - 1/2 cup
Cumin Seeds - 1 spoon
Black Pepper - 1 tsp
Ginger - 1 inch
Curry Leaves - Few
Cashewnuts - 10 no.
Ghee - 2 tsp
Salt for taste
- Wash rice and paruppu with ginger and 5 cups of water and cook for 10 mints.
- Simmer for few minutes and remove from fire.
- Heat a kadai and fry cashewnuts, pepper and cumin seeds along with curry leaves.
- Pour this over rice-dal mixture.
- Mix well.
Enjoy with coconut chutney and sambar or kothsu.
Optional : Cashewnuts can be added / removed according to taste. Also we can add pepper powder instead of pepper seeds.