Uindorae

Uindorae:
Ingredients:

• 1 cup of Ponni Raw Rice (or any extra long grain rice)
• 1/4 cup of oil or 3 tbs ghee
• 1 tsp salt
• 1/4 cup of cashews slit
• 1 or 2 red whole chilies
• 5 or 6 curry leaves/karivapalae
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 1/4 cup of dessicated coconut or freshly grated coconut
• 1/2 cup of fried, crushed hapla(optional)
• 2 tbs of Kootu powder(see post to make this)

Method: Cook rice (see rice post for making rice) and set aside in a dish. Heat oil in a pan on medium heat. Splatter the mustard seeds, add the cashews, hingh, chilies 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. Add the kootu powder, coconut, salt to the rice and mix well. Top with crushed hapla, just before serving.
Cooking tips: Vary the kootu powder to make the rice blander or spicer.
Serving tips: Add 1 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.