2 cups rice
4 green chilies
Few curry leaves
Cashew nuts or ground nuts
Half coconut – freshly grated
1 tin coconut milk - optional
Cook rice in a rice cooker with 1: ½ :1 ½ ratio rice: coconut milk : water. Coconut milk is optional. Add turmeric and 2 tsp of oil to the rice before cooking. Doing this will help spread the color of turmeric evenly and the oil will give a certain fluffiness to the rice. Once rice is done spread on a flat basin and set aside.
In a non stick pan make thadaka (poppu) with 2 tsp of oil and fry 1 tsp of cashew nuts or peanuts according to taste, 1 tsp urud dal, 1tsp channa dal, few mustard seeds, jeera and 2 red chilies. Then add chopped green chilies, ginger, curry leaves and grated coconut. Fry till coconut turns to a golden yellow.
Add 2 tsp of raw oil (without heating) and tadka (poppu) to the spread out rice. Mix all the above thoroughly.