Rice – 1 cup, cooked
Pepper Cumin Powder – 6 tsp
Sukku Podi (Dry Ginger Powder) – 1 tsp
Curry Leaves – few
Salt as per taste
Ghee as required
1. Heat ghee in a pan over medium flame.
2. Fry the curry leaves for 30 to 45 seconds.
3. Add sukku podi, pepper cumin powder and rice (in the same order).
4. Stir to mix well.
5. Add salt and stir again.
6. Transfer to a serving dish.
7. Serve hot with little ghee on top.