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.