Karivepaku / Curry Leaves Rice

Ingredients:

1) Rice (Vudikina Biyyamu / Annam) = 2Cups.(Boiled rice)
2) Green Chillies (Pachimirapakayallu) = 2-3 Pieces
3) Black pepper (Mirayalu) = 3pieces
4) Urad Dal (Minapappu) = 1 Tbl Spoon
5) Bengal Gram (Pachi Senagapappu)= 1 Tbl Spoon.
6) Coconut Powder (Kobbari Podi)= 1 Tbl Spoon. (Grated Wet Coconut )
7) Red Chillies (Yendu Mirchi)  = 2Pieces.
8) Tamarind (Chinta Pandu) = Small Piece
9) Cashew Nuts (Jeedipappu) = 5-6 Pieces
10) Fresh Curry Leaves (Karivepaku ) = 1/2 Cup
11) Oil = 1 1/2 Tbl Spoon.
12) Mustard Seeds (Avalu) = 1/2Tea spoon
13) Water = 4Cups.
14) Asafoetida (Inguva) = 1Pinch.

Method:

1) Wash and dry the Curry Leaves on a paper towel
2) Take a non stick pan add 1 Tbl spoon of oil after heating it fry Cashew nuts on a medium flame and keep them aside
3) In the same pan fry the Tamarind and keep them aside
4) In the same pan fry Urad dal, Bengal Gram, Black Pepper, Green Chillies, Mustard seeds, Red Chillies to light brown colour and keep them aside
5) In the same pan fry Curry leaves till the moisture evoparates from the leaves and keep them aside.
6) Grind the Curry Leaves and Tamarind to little coarse powder. (instead of smooth / fine powder)
7) In the same pan add all the fried items then add coconut powder Cashew nuts, Inguva then add rice, Curry Leaves powder and salt and mix well
8) Cook on a medium flame 2-3 minutes
9) Serve Karivepaku Rice with raitha

Good to serve for Diabetes patients