Huggi Annam

Method

1. 1

   Wash and cook rice: Wash 2 cups raw rice and half cup toor dal together. Pressure cook with 5 cups water and half tsp turmeric for 4 whistles until very soft and mushy.

2. 2

   Add jaggery: Add 2 tbsp grated jaggery to the hot cooked rice-dal mixture. Stir until dissolved.

3. 3

   Add coconut: Add half cup freshly grated coconut to the hot rice. Mix well.

4. 4

   Add cardamom: Add half tsp cardamom powder. Mix.

5. 5

   Make tempering: Heat 3 tbsp ghee. Add 1 tsp mustard seeds — when they pop add 1 tsp cumin seeds.

6. 6

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

7. 7

   Add cashews: Add 15 cashews to the tempering and fry until golden.

8. 8

   Pour tempering: Pour the sizzling ghee tempering over the huggi annam. Mix well.

9. 9

   Adjust consistency: Huggi annam should be soft and slightly thick. Add a little warm water if too dry.

10. 10

    Serve: Huggi annam is a traditional Karnataka Sankranti festival dish — sweet rice with jaggery and coconut. Serve warm.