1 cup raw rice (cooked and kept warm)
2 teaspoons mustard seeds
1/2 teaspoon pepper
1 teaspoon cumin seeds
1 tablespoon cooking oil (gingelly oil preferred)
Salt to taste
A few curry leaves
1/4 teaspoon asafoetida (hing)
Prepare the rice: Cook the rice, ensuring it's warm and fluffy.
Make the spice powder:
Heat 2 teaspoons of oil in a pan. Add mustard seeds, and when they begin to splutter, add the pepper and cumin seeds.
Fry for a few seconds until the spices release their aroma, then turn off the stove.
Let the mixture cool, then grind it to a fine powder.
Mix the rice:
Add the ground spice powder to the warm rice.
Pour the remaining oil over the rice and mix well.
Garnish: Add fresh curry leaves for flavor and a sprinkle of asafoetida. Mix everything thoroughly.
