Ingredients:

To Grind:
• Kariveppilai (Curry leaves) – 2 cups
• Tamarind – a small lemon size
• Fresh ginger – a small piece
• To Powder:
• Bengal gram dhal – 1 tablespoon
• Urad dhal – 1 tablespoon
• Black Pepper – 1 teaspoon
• Jeera – 1 teaspoon
• Fenugreek seeds – 1 teaspoon
• Asafotida – A small gooseberry size
• Red chillies – 8 Nos
• Coriander seeds – 1 tablespoon

For seasoning:

• Gingelly oil – 1/2 cup
• Mustard – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Curry leaves – few
• Salt – 1 teaspoon or as per taste

Method:

• First grind the curry leaves, tamarind, ginger to a coarse paste.Fry the items to be powdered in a teaspoon of oil separately, cool it and powder it.
• In a kadai pour the oil and when it is hot, add mustard.
• When it pops up add curry leaves and curry leaves paste along with turmeric powder and salt.
• Fry the paste for five minutes on low flame.
• Then add the ground powder and fry again for a few minutes.
• The oil will float on top. Switch off the stove and cool it. Store it in a jar.

Ingredients:

• 1 cup raw rice
• To roast:
• A handful of fresh curry leaves
• 2 red chillies
• 1 tablespoon Bengal gram dhal
• 1 teaspoon Urad dhal
• ¼ teaspoon black pepper
• ¼ teaspoon asafetida powder
• 1 tablespoon coconut gratings
• For seasoning:
• 5 cashew nuts broken into small bits
• 2 tablespoon oil
• 1 teaspoon mustard seeds
• Few curry leaves
• 1 teaspoon salt

Method:

• Cook the rice till soft.In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida.
• Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.In a kadai put the remaining oil and when it is hot add the mustard seeds.
• When it pops up, add cashew nuts and curry leaves and then add the cooked rice.
• Keep the flame low. Add curry leaves powder along with salt to the rice and mix well.