Rice Uppuma

Rinse the raw rice under cold water until the water runs clear, then spread on a clean cloth to dry for 10-15 minutes until completely moisture-free.

Heat cooking oil in a large, heavy-bottomed pan or wok over medium heat until shimmering.

Add mustard seeds and let them crackle and pop, then add cumin seeds and red chili, stirring for 30 seconds until fragrant.

Add thor dhall to the pan and toast for 1-2 minutes, stirring frequently, until it turns light golden brown.

Stir in the dried rice and coat well with the oil, toasting for 2-3 minutes while stirring constantly to prevent burning.

Add a pinch of hing (asafoetida) and stir to combine evenly throughout the rice.

Pour 500 ml of water into the pan carefully and stir well to combine with the rice mixture.

Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover the pan tightly.

Simmer covered for 10-12 minutes until the rice is cooked through and all water is absorbed, stirring occasionally to prevent sticking.

Crush the black pepper coarsely using a mortar and pestle, then add it to the cooked uppuma and stir to distribute evenly.

Taste and adjust seasoning as needed, then transfer to a serving dish and garnish with fresh curry leaves before serving hot.