Makes : 4 serves
Pepper – 1½ teaspoons
Cumin seeds – 1 teaspoon
Red chillies - 1
Sesame seeds (black) – 1½ teaspoons
Curry leaves – 10
Cooked rice – 2 cups (cooked to separate grains)
Sesame oil – 3 teaspoons
Hing – ¼ teaspoon
Roasted peanuts - a handful
- Dry roast in a pan pepper, cumin seeds, sesame seeds, red chillies, curry leaves.
- Allow roasted mixture to cool & grind to powder.
- Add sesame oil, ground powder, peanuts to rice & mix well with a fork. (This would avoid the rice becoming mushy)
- Serve with papad or any crispy.