Karivepaku Annam - Spiced Curry Leaf Rice

Prep & Cooking: 30 mts
Cuisine: Andhra Pradesh (India)

Ingredients:
1. 3 cups cooked and cooled white rice (each grain should be seperate)
2. 1 1/4 cups fresh curry leaves
3. 1 tbsp split gram dal
4. 1/2 tbsp bengal gram
5. 8-9 black pepper corns
6. pinch of turmeric powder
7. 2 tsps oil
8. salt to taste
For tempering/poppu/ tadka:
1. 1 tsp oil
2. 1 tsp mustard seeds
3. pinch of asafoetida (optional)

Method:
1. Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss
them till they turn red. Add the pepper corns and toss for a minute.
Turn of heat and cool.
2. In the same vessel, heat another tsp of oil and add the curry leaves
and on low-medium heat, toss them constantly till they change color
and turn crisp. Don't burn them. This could take about 4-5 mts. Turn off
heat and cool.
3. Grind the toasted dals and pepper corns to a coarse powder. Add the
toasted curry leaves and grind to a coarse pwd. Remove and keep
aside.
4. Heat oil for tempering in the same vessel, add the mustards seeds and
let them splutter. Add the asafoetida and toss for a few seconds. Turn
off heat.
5. Add the cooked rice to the tempering, sprinkle salt and turmeric
powder. Add the ground curry leaves-spices pwd and combine till well
blended. Adjust salt.
6. Serve hot with yogurt (perugu) or pachadi of your choice.