Karivepilai Saadham:(Tamizhar Style)

Curry Leaves Rice. Karuvepagu Annam.

Ingredients:

For Rice:

Rice 1 cup
Salt
Ghee/Sesame oil few spoons.

Toast And Powder These:

Curry leaves 1 large bowl full
Urad dal 2 spoons
Chana dal 2 spoons
Salt
Dry red chilies 6-8
Black/White Pepper 1 spoon
Cumin seeds 1 spoon

For Sesonning:

Ghee/Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1-2 spoons
Urad dal 1-2 spoons
Cashew nuts 10-15(whole/splitted)
Asafoetida 1/2 spoon
Dry red chilies 6
Curry Leaves 1 cup.

Method:

Pressure cook rice with salt and water. Once it is done. Spread the cooked rice in a clean wide plate. Place the rice under fan for few minutes. The rice should be stiff and separated.

Dry toast the items mentioned….each separtely and dry-grind them into coarse powder. Mix this powder to the above separted rice.

In a pan heat ghee/oil. Add mustard, cumin and asafoetida. Let it pop and splutter well.

Then followed by chana, urad and cashew…..fry them till they turn to reddish color.

Now add dry red chilies and curry leaves….fry till curry leaves are crispy.

Run this sesonning over the above mixed rice. Mix them thoroughly. Maybe add little more ghee at this point.

Now fold this rice in a small container….well packed for complete 2 hours.

Then serve this rice warm. One can mirowave it, just before serving.