Ingredients:

• cooked Rice – 6 cup
• Cucumber – 1 medium size
• Ghee – 3 tbsp
• Mustard Seeds – 1 tsp
• black gram dal – 2 tsp
• Peanuts – 2 tbsp
• curry leaves, a few
• Tamarind pulp – 1 tbsp
• grated Coconut – 1 cup
• For masala powder:
• grated copra – 5 tbsp
• Coriander seeds – 2 tbsp
• Cumin seeds – 1 tsp
• Red Chillies – 6 to 8
• Turmeric powder – 1/2 tsp
• Cloves and Cardamom – 2 each
• Saha Jeera – 1/4 tsp
• nutmeg, a small piece

Method:

1. For masala powder:
2. Roast copra with 1 teaspoon of oil till brown.
3. Remove and reserve.
4. Heat one more teaspoon of oil and roast rest of the ingredients.
5. Cool all these and powder coarsely.
6. For rice:
7. Peel the cucumber and cut lengthways into half.
8. Remove the core and cut the flesh into 5cm long fingers.
9. Heat ghee and add mustard seeds.
10. When they splutter, add the black gram dal and peanuts.
11. When they turn brown, add curry leaves.
12. Add cucumber pieces and 1/2 cup of water.
13. Simmer till cucumber is cooked, but firm.
14. Add the tamarind pulp and simmer for 5 minutes. Add the rice, masala powder, and salt.
15. Mix well and keep covered on a low flame for 5 minutes.
16. Remove from fire and stir in the coconut.
17. Serve hot.