Serving - 4

More than 40 mins


  • 1½ cups kolam rice, soaked and drained
  • ½ cup split skinless green grams (dhuli moong dal)
  • Salt to taste
  • A pinch of turmeric powder
  • ½ cup Rainbow Evaporated Milk
  • 10-12 black peppercorns
  • 3 tbsps ghee
  • ¼ tsp asafoetida
  • 1 tsp cumin seeds
  • 10-12 curry leaves
  • 1 inch ginger, finely chopped
  • 10-12 cashew nuts, roughly chopped


  • Heat a pressure cooker, add rice and split green gram, salt and a pinch of turmeric powder. Add sufficient water and Rainbow Evaporated Milk and mix well.
  • Place the lid on and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
  • Put black peppercorns in a blender jar and crush coarsely. Set aside.
  • Heat ghee in a non-stick pan, add asafoetida, cumin seeds and crushed black peppercorns and mix. Add curry leaves and ginger and sauté for a few seconds.
  • Add cashew nuts and sauté till they turn golden in colour.
  • Add ¾ of this tempering to the rice-gram mixture and mix well. Transfer into a serving bowl.
  • Drizzling the remaining tempering on top and serve hot.

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