3 table spoons of groundnut
3 tablespoons sesame seeds
2 tablespoon ghee
1/2 t-spoon mustard
1 tablespoon gram dal
3 dry kashmiri red chillies, broken
5 episodes
1/4 t-spoon asafoetida
2 1/2 cup baked rice
2 tablespoon refreshed coconut
3 table-spoon tamarind pulp
1/4 t-spoon turmeric powder
2 Table-Spoon Malaga Pod
salt to taste
Heat a small pan, put peanuts and roast them for 4-5 minutes on medium flame.
Put sesame seeds and roast dry for 2-3 minutes.
After cooling, mixing peanuts and sesame seeds, grind them into the mixer and make crack powder. Put aside.
Heat ghee in the same pan and pour mustard.
When the seeds begin to crack, add gram dal, red chili, hard leaves and asafetida and roast them for 1/2 minutes on medium flame.
Add cooked rice, coconut, tamarind pulp, turmeric powder, garam pods, prepared powders and salt and mix well and cook for 2-3 minutes.
Serve warmly. 