Coriander Rice

Heat ghee in a pan and sauté the cashews until brown. Keep them aside.

Make a smooth paste by combing coconut,green chilli,coriander leaves and 6-8 curry leaves with 1/2 cup water

Heat oil in a non stick pan and temper with mustard seeds,red chillies,remaining curry leaves and black gram

Add the coriander paste now and cook until moisture is absorbed

Now add the rice and mix well

Add the ginger garlic paste, sambhar powder and salt. Mix to combine

Cook for a few more minutes before taking off heat. The rice should be smelling amazing now!

Transfer on to a serving bowl and garnish with sautéed cashews

Serve hot with any raitas/saalans. Enjoy while warm!

Tip: avoid adding green chilli if cooking for kids.add 1/2 teaspoon of red chilli powder instead if needed

After a few seconds, add peanuts and sauté until they brown slightly