Wash and drain the rice.
Place in a rice cooker with the cardamom, scraped coconut and good pinch salt and cook.
Tip the rice into a large heavy based pot with the coconut cream and stir till combined and sticky.
Put mixture on a plate.
Use a greased softened banana leaf or piece of baking paper to shape the rice into a smooth even circle, filling the inside of the plate.
Cut into diamonds.
Garnish with sprig of curry leaves.
Serve with Luni Miris (chilli sambal) & curry gravy or jaggery, bananas and sweet tea.
