KARIVEPAKU RICE

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INGREDIENTS

Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp

TALIMPU

Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces

METHOD

1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
7. Serve with ullipaya perugu pachadi. Adjust seasonings.