1. Fry small rice in smaller quantity until golden brown. Fry green moong dal. Whole green lentils have to be fried until golden brown. After it is fried it can be broken and used. By doing this the lentils will be tasty and aromatic. Mix this with the fried small rice.
2. Grind smoothly grated coconut in a stone grinder by sprinkling water and dissolve it in 2 padi water. Squeeze the milk out of this and throw the remnants. Heat ghee in a coated vessel. Refer to 22nd recipe for seasoning by adding red chillies, urad dal and mustard.
3. Add curry leaves and when it stops spluttering, add the coconut milk prepared above. Put turmeric powder into the coconut milk. After it starts boiling, clean and drain the fried rice and lentil and add to the coconut milk.
4. Stir well and close it with a lid. After some time see if the rice and dal is ¾th boiled. Add powdered salt to the boiling sojji and stir it with a ladle.
5. Heat ghee in an iron ladle or pan and after it is fully heated, add pepper, cumin seed and pour it in ghee. Add asafoetida in this and after it becomes crispy, take it out of the ghee. Add only the ghee with pepper and cumin seed in the sojji. Mix it and keep it for 5 minutes and remove from the fire.
6. You can add this seasoning of cumin seed, pepper and asafoetida before adding the cleaned rice. By doing this, the aroma of cumin seed, pepper and asafoetida will spread all over the dish.