In a mixing bowl, add 1 cup of sama rice and wash it well. Add enough water and soak the sama rice for 10 minutes.

Then, in a kadai, heat 3 tablespoons of ghee. Add 1 teaspoon of cumin seeds, 1 tablespoon of sesame seeds, 2 cloves, 1-inch cinnamon stick, and 3 tablespoons of peanuts. Sauté until the peanuts turn slightly golden brown.

Now, add some curry leaves and 2–3 chopped green chillies. Sauté for a few seconds.

Add 1 cup of grated potatoes and salt. Sauté until the potatoes turn slightly transparent and are partially cooked.

Then, add 2.5 cups of water and mix well.

Once the water starts boiling, add the soaked and drained sama rice. Mix well.

Cover the kadai and cook on low flame for 7–8 minutes, or until the water is completely absorbed and the sama rice is cooked.

Now, add 1 cup of buttermilk and 1 tablespoon of sugar. Mix well and cook until the mixture thickens slightly.

Add 1 teaspoon of ghee and mix well.

Switch off the flame and transfer the mixture to a greased thali. Spread it evenly to make a smooth, even layer.

Garnish with fresh coriander leaves, pomegranate seeds, and fried cashews. Allow it to cool completely, then cut it into pieces.

Serve vagharelo samo with curd and farali chivda.