Ingredients:

• 6 cup – cooked Rice
• 1 cup – cooked Green peas
• 1/2 cup – grated Coconut
• 1/2 cup – onion, sliced
• 3 dry Red Chillies
• 2 tsp – Coriander seeds
• 2 tsp – Cumin seeds
• 1 tsp – Fennel seeds (Saunf)
• 1/2 tsp – black pepper Corns
• 3 tbsp – Ghee or oil
• 2 pieces Cinnamon
• 1 tsp – garlic, minced
• 1 tsp – ginger, minced
• 2 tbsp – Tomato puree
• salt to taste

Method:

1. Roast all the ingredients from red chillies to pepper corns, in little oil.
2. Roast grated coconut till golden brown.
3. Grind all the roasted ingredients to a stiff, slightly coarse paste.
4. Heat the Ghee or oil in a non-stick Kadai or deep fry pan.
5. Add cinnamon. Fry for few seconds.
6. Add garlic and ginger. Fry till fragrant.
7. Add onion, fry till light brown.
8. Add the ground paste. Fry till fragrant.
9. Add tomato puree, peas, rice and salt.
10. Mix well and keep covered on low heat for 5 minutes.
11. Serve hot with Raitha and Papad.