Fresh thick curd-¼cup
Grated fresh coconut-2tbsp
Salt to taste
Curry leaves- afew
Coriander leaves-1 small bunch
Asafoetida- a pinch
Wash and soak rice for 15mints.Cut onions into 1 inch long pieces.wash and cut cauliflower into small flowerettes,and soak them in hot water for 5mints along with salt.
Heat oil in a heavy bottomed vessel and add mustard.When it crackles,add cut green chillies,asafoetida,curry leaves and cashewnuts.Add cut onions and cauliflower.Fry till it becomes soft.
Drain water from rice and fry with the drained flowerettes for few mints.Add 2cups of boiling water with salt and turmeric pwd.When it starts boiling again add beaten curds,coriander-cumin pwd and curry powder.Cover the vessel with tight lid and reduce flame.cook for 15 to 20 mints.(OR) pressure cook for 1 whistle.Before removing from fire,add ghee.Garnish with fresh grated coconut and cut coriander leaves.Serve along with cut lemon pieces.