South Indian Pepper Rice
Pepper rice is served in temples as prasadam. Very healthy option for kids who are bored with plain rice.
Cooked rice - 2 cups (sona masoori used here)
Ghee - 2 tbsp
Cumin seeds - 1 tbsp
Black pepper - 1 tbsp or to taste
Cashews - 2 tbsp
Salt to taste
Dry roast cumin and black pepper and powder it coarsely.
Heat ghee in a pan. Add the cashews and roast them until golden brown. Remove and save it for later.
To the same hot ghee add the cumin and pepper powder. Saute for less than 5 seconds and turn off the stove.
Add the cooked rice to the pan and mix it gently. Sprinkle salt as necessary. Turn on the heat to the pan. Add cashews to the rice mixture. Cook the rice in the pan for a couple of minutes so that the rice can absorb the salt and flavor of cumin and pepper.
You can serve it with any vegetable gravy. I served it with kathirikkai(brinjal) gosthu.
You can change the amount of pepper and cumin to taste.