Ingredients:

Rice – ¾ padi

Green gram/moong dal – ¼ padi

Grated Coconut – 10 palam

Water – 2 padi

Turmeric Powder – ⅛ r.e

For Seasoning:

Ghee – 3 palam

Red Chillies – ¼ palam

Urad Dal/Black Gram – ½ palam

Mustard – ¼ palam

Curry Leaves – ⅛ palam

Pepper – ⅛ palam

Cumin Seed – ⅛ palam

Method:

1. Clean the rice thoroughly in water and train the water. Now fry the small rice until golden brown. Fry the green moong dal until golden brown. After the dal is fried, it can be broken and used. By doing this, the dal becomes tasty and aromatic. Mix the dal with the fried
small rice.

2. To prepare coconut milk – grind smoothly, grated coconut in a stone grinder by sprinkling water and dissolve it in 2 padis of water. Squeeze the milk out of this and throw the remnants. Heat ghee in a coated vessel. Refer to 22nd recipe for seasoning by adding red chillies, urad dal and mustard.

3. Add curry leaves and when it stops spluttering, add the coconut milk prepared above. Put turmeric powder into the coconut milk. After it starts boiling, add the fried rice and lentil to the coconut milk.

4. Stir well and close it with a lid. When the rice and dal are ¾ cooked, add powdered salt to the boiling sojji and stir with a ladle.

5. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, cumin seed to the ghee. Add only the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire. Add asafoetida in this and after it becomes crispy, take it
out of the ghee.

6. You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of cumin seed, pepper and asafoetida will spread all over the dish.