Ghee and Fryums Rice. This dish is prepared in Mysore region and is served during auspicious celebrations like wedding, upanayana etc.
Time Required: 20 Minutes
2 Cups of Cooked Rice
1tbsp Ghee / Clarified Butter
Few Curry Leaves
1tsp Mustard Seeds
1tsp Kadalebele / Bengal Gram
1tsp Uddinabele / Split Black Gram
A pinch of Hing / Asafoetida
1 Cup Deep Fried Sandige, Happala / Fryums, Crushed
2 Menasinakayi Balaka / Stuffed and dried Chilies, Roasted and Crushed
2tbsp Grated fresh Coconut (Optional)
Salt to taste
Heat Ghee and add Mustard Seeds, when they splutter add Kadalebele, Uddinabele. When they turn pink add Asafoetida and Curry leaves. Add Coconut, cooked Rice and Salt and mix well. Just before serving add Sandige, Happala and Chilies and mix well.