Categories: Rice recipies

Ingredients

• Cooked Rice – 2 cups
• Turmeric powder – 1/2 tsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Cumin seeds – 1/2 tsp
• Whole dry red chillies – 2
• Cashew nuts – 2 to 3 tbsp
• Oil / Ghee – 3 tbsp
• Salt – to taste
• For the Spice Paste:
• Curry leaf / Karuveppilai – 1 cup (tightly packed)
• Urad Dal – 2 tbsp
• Coriander seeds – 2 tsp
• Fenugreek seeds – 1/4 tsp
• Black whole pepper – 1 tsp
• Whole dry red chillies – 4 – 5
• Tamarind – small ball
• Oil – 1 tbsp

Directions

1. Heat a pan. When hot add the curry leaves and roast for 2-3 mins tossing frequently over medium heat till the aromas arises. Keep aside.

2. In the same pan heat oil. Add urad dal, coriander seeds, whole dry red chillies, pepper corn, fenugreek and roast till they all become golden in color taking care not to burn them. Drain and keep aside. In the same pan add the tamarind and roast for about 2 mins. Combine the tamarind, roasted spices, curry leaves in a mixie jar and grind to a fine paste using little water.

3. Heat 3 tbsp of ghee or oil in a pan and roast the halved cashew nuts. Drain and set aside. Now add mustard seeds, when they splutter add cumin seeds, urad dal, whole red chillies and sauté for a minute. Now add the ground spice paste and sauté for a minute or two.

4. Add the cooked rice, turmeric powder, salt and mix gently. Garnish with roasted cashew nuts and serve hot.

5. Notes:
6. Clean, wash and dry the curry leaves before using.
7. Make sure that the tamarind does not have seeds or strings as it may damage the mixie jar blade.
8. Adjust the quantity of chillies according to your taste.

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