kariveppilai satham / curry leaves rice

Ingredients

cooked rice - 2 cups (1 cup size = 235 ml)

curry leaves - 1 fist full

red chili - 3

grated coconut - 2 tablespoon

salt - as needed

urad dal - 2 tsp

mustard seeds - 1 tsp

garlic - 1 clove

oil - 2 tsp

channa dal / gram dal - 1 tsp

peanuts - 1 tsp

asafoetida - a pinch

tamarind - 1/2 inch piece

Method:

• heat 1 tsp of oil in a vessel and add 1 tsp of urad dal, tamarind, red chili, garlic and 1 fist full of curry leaves
  
• fry till urad dal becomes golden brown in color
  
• add grated coconut and fry till golden brown color
  
• transfer it to a mixer, cool down and grind it coarsely
  
• in the same vessel, heat 1 tsp of oil
• add mustard seeds, 1 tsp of urad dal, channa dal, peanuts and few curry leaves
  
• fry till the channa dal, peanuts become golden brown in color 
• add asafoetida and cooked rice
• add salt and mix well
  
• add the grounded mixture and mix well for few mins. 
  
• switch off the flame after 2 mins
• serve hot with pappad and any stir fried vegetable.
  

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