Curry leaves- 6 to 8 leaves
Garlic- 15 medium size pods, peeled and roughly chopped
Dried red chilli- 1 large (add more if you want it spicy)
Fennel seeds- 1/4 tsp
Grated coconut- 1 cup
Kashmiri chilli powder- 1 tsp
Ghee- 1/2 tbsp
Oil- 1 tsp
Mustard seeds- 1 tsp
Curry leaves- 1 sprig
Urad dal- 1 tsp
Dried red chilli- 2
Cooked rice- 6 cups (could be basmati, or any leftover rice)
Heat the oil in a wok and keeping heat to medium low, add the curry leaves, garlic, dried red chilli, fennel seeds, grated coconut and chilli powder.
Roast till the coconut changes in colour a bit and all the spices are aromatic, for about 5 minutes or so. Keep stirring continuously or they will burn.
Once cool, grind to a coarse mix.
Heat the ghee in the same wok and splutter mustard seeds.
Add curry leaves, urad dal and the dried red chilli to temper.
Add the ground mix and saute for a couple of minutes, just to warm it up.
Add cooked rice into the wok and mix it into the tempered ingredients and ground mix slowly, without breaking the rice.
Keep on heat just enough to warm the rice.
Serve with cold raita and pickle and papad.
Notes: Its a dish that is very strong on the garlic flavour. Reduce it if you want to mellow it down a bit.
Cold cooked rice, or rice that has stayed a couple of days in the fridge is best in this recipe.
You can ease the process by adding the ground mix with the rice in a bowl and then pouring the tempered ingredients on top of the rice and giving a good mix.