PREPARATION

1. In a bowler dd 200 grams rice, 1 litre water and soak for 30 minutes.
2. Take a heavy skillet, add 1.4 litres water, soaked rice and mix it well.
3. Cover it with lid and cook for about 20 - 25 minutes.
4. Open the lid and remove it from heat.
5. Drain the rice.
6. In a bowl, add 20 milliliters lemon juice, 1 teaspoon salt and mix it well. Keep aside.
7. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1 teaspoon ginger and stir for 1 - 2 minutes.
8. Add 10 grams peanuts, 10 grams cashews, 10 - 12 curry leaves, 1/4 teaspoon turmeric, 1/4 teaspoon coriander powder and stir again.
9. Then, add the boiled rice and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add the lemon juice mixture and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Remove it from heat and keep aside.
14. In a mixing bowl, add 700 milliliters butter milk, 40 grams gram flour and mix it well.
15. Add 1 teaspoon salt, 20 grams sugar and mix it well.
16. Heat 1 tablespoon ghee in a heavy skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
17. Add 1 bay leaf, 1 cinnamon stick, 2 dry red chili, 1 tablespoon ginger, 1 teaspoon green chili, 10 - 12 curry leaves and stir well.
18. Now, add the buttermilk mixture and mix it well.
19. Cook or 5 - 7 minutes on medium heat.
20. Remove it from heat.
21. Serve with prepared rice.