|Cooked white rice||1 Cup (16 tbs)|
|Yogurt||3 Cup (48 tbs) (curd)|
|Ground peppercorns||1⁄2 Teaspoon (grounded coarsely)|
|Finely chopped ginger||1⁄2 Teaspoon|
|Chopped cashew nuts||1⁄4 Cup (4 tbs) (a little less than 1/4th cup)|
|Cumin seeds||1⁄4 Teaspoon|
|Green chillies||3 , slit|
Heat 2 tbs oil in a pan. When hot, add cumin seeds and let them sizzle. Add finely chopped ginger, curry leaves, slit green chillies, cashews and finally coarsely ground peppercorns. Saute for a few seconds (until cashews brown slightly).
Remove from stove. Add yogurt/curd, salt and mix well.
Add this mixture to cooked rice. You can add a little water if the mixture is too thick.
Serve as a side dish or after a spicy supper to soothe the tummy.