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Export 14 ingredients for grocery delivery
Step 1
Cook rice with 1 ¾ cups of water. I used a rice cooker and let the rice cool.
Step 2
Heat a pan to dry roast the ingredients listed under masala powder.
Step 3
First add Urad dal and roast for few seconds until it is slightly dry and not wet anymore.
Step 4
To the same pan, add peppercorns and sesame seeds. Dry roast until almost light brown.
Step 5
Then add coconut flakes and continue roasting until all the ingredients are well roasted.
Step 6
Remove from fire and let cool.
Step 7
Grind to fine powder and keep aside until ready to use.
Step 8
When rice is cool enough to handle, add masala powder, ½ – ¾ tsp salt and mix properly.
Step 9
Heat butter and oil in a 9-10” nonstick pan.
Step 10
When oil is hot, add cashews and fry until cashews are brown. Remove and keep aside.
Step 11
In the same oil/butter add mustard seeds, urad dal, Chana dal, curry leaves, dry chili and hing(if using).
Step 12
Once mustard seeds splutter, add green chilies and saute for a minute or two. If not using hing, add crushed garlic at this point.
Step 13
Add rice and mix until tempering is blended. Fry for a minute or two until rice is hot and turn off the heat.
Step 14
Garnish with cashews and serve with papdams. I ate it as is with some yogurt to the side.
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