Malagorae/Pepper Rice with Ghee

Malagorae
Ingredients:

• 1 cup of Ponni Raw Rice (or any extra long grain rice)
• 1 tsp pepper
• 1 tsp cumin seeds /sheera
• 1 tsp of coriander seeds/dhanya
• 2 tbs of ghee (see older post for making ghee)
• 1 tsp salt
• 1/4 cup of cashews slit
• 5 or 6 curry leave/karivapalae
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 1/4 cup of dessicated coconut(optional)

Method: Cook rice (see Rice post for making rice) and set aside in a dish. In a small pan roast the peppers, cumin seeds and the dhanya seeds on medium heat, till the pepper starts popping. Set it aside to cool. Dry blend the cooled pepper mixture. Heat ghee in a pan on medium heat. Splatter the mustard seeds, add the cashews and the curry leaves. Using a long spoon, roast the cashews till they are brown. Turn off the heat and pour the contents on the rice. Then add the blended pepper mixture, coconut, salt to the rice and mix well.
Cooking tips: For a variation, saute thinly diced or slit(lengthwise), different colored bell peppers and add to the rice. Also can add sauteed diced tomatoes.
Serving tips: Add an additional tbs of ghee to the rice, mix well and serve it piping hot. It can be served with raitha or plain yogurt on the side.