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| Prep Time | 40 minutes |
| Servings |
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Ingredients
- Cooked rice - 3 cups
- Asfoetida(a sprinkle) -
- Lemon juice - 3 lemons
- Green chillies(sliced) - 2 nos
- Turmeric powder - 1/2 tsp
- Ginger(finely chopped) - 1 inch
- Peanuts - 1/2 cup
- Coriander leaves(for garnishing) -
- Banana leaves(wilted and cut into squares) -
- Oil - 3 tbsp
- Dried red chillies(halved) - 4 nos
- Split Black gram(urad dal) - 3 tbsp
- Bengal gram(chana dal) - 3 tbsp
- Fenugreek seeds(methi seeds) - 1/2 tsp
- Mustard seeds(optional) - 1 tsp
- Curry leaves - 2 sprigs
- Grated fresh coconut - 1/3 cup
- Salt(to taste) -
Ingredients
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Instructions
- Heat oil in pan and add a pinch of asfoetida, dried red chillies broken into two, urad dal, chana dal and fenugreek seeds.
- Fry until aromatic and dals turn lightly brown.
- Stir in peanuts and mustard seeds, When they crackle, add chopped ginger curry leaves and stir for a few seconds.
- Stir in turmeric and fry for a minute till the masalas are blended.
- Add the cooked rice and salt. Toss the rice well so that they are well combined.
- Switch off the flame and add lemon juice and grated coconut.
- Make cones with banana leaves and serve garnished with coriander leaves, broken pappads and pickle. 8 Mount the cones on a bed of lemons, and kaffir leaves.
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