Ingredients

Jeeraga Samba rice – 250 gms

Butter – 50 gms

Whole peppercorns – 1 tsp

crushed peppercorns – 1tsp

chopped ginger – 1 tsp

Curry leaves – few

Cocnut milk – 1 cup

salt to taste

Method

Wash and cook Jeeraga Samba rice until it is cooked well and mash it.In a kadai,heat butter and season with whole peppercorns and chopped ginger for a few minutes.Add curry leaves and saute.Now,add the cooked rice and coconut milk along with some salt.Cook the above mixture until the coconut milk is completely absorbed.Serve it hot with yezhu kari kuzhanbu.