[Photograph: Prasanna Sankhe]
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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- Yield:Serves 8
- Active time: Prep 10 mins, cooking 15 mins
- Total time:25 minutes
- 4 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 3 green Thai chillies slit lengthwise
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 15 curry leaves
- 1/2 cup roughly chopped cashew nuts
- 1/2 cup roasted peanuts
- 1/2 cup toasted dried coconut slices (optional)
- 2 tablespoons golden raisins
- 2 cups flattened rice (also called beaten rice)
- Kosher salt
- 1 1/2 tablespoon sugar
Heat oil in a heavy bottomed skillet over medium heat until shimmering. In quick succession add the mustard, cumin, and fennel seeds. Stand back to avoid splatter. Stir until fragrant and the seeds pop, about 30 seconds. Add green chillies, asafoetida, turmeric powder, and curry leaves. Stir until fragrant, about 1 minute. Reduce heat to low.
Add cashew, peanuts, coconut slices. Fry till the cashew turns golden brown, about 5 minutes. Add raisins and stir to combine. Add flattened rice, salt, and sugar and stir very gently until the rice is totally coated yellow with the flavoured oil and nuts. Remove from heat, spread on absorbent kitchen towel and cool. Adjust seasoning if needed. Store in an air tight container in a dry place for up to 2 months