2 cups cooked basmati rice
1/2 cup urad dahl
4 dried red chilies
20 cashews
A pinch of asafoetida
Salt to taste
1/4 cup of ghee

Naai Vogare

1. In a kadai, fry urad dahl, red chilies, pinch of asafoetida and little coconut
2. Cool the mixture a little bit and make a paste of it by using little water.
3. In a kadai, heat up 10 to 15 tsp of ghee. Add cashews, ground mixture and fry a little bit.
4. Add cooked rice to this mixture and mix well.
5. Serve hot putting some more ghee on the top with any kind of chutney or raita.
   Preparation time: 15 minutes