Kariveppalai rice is full of flavour but it can be turned into a wholesome dish by adding vegetables. I learnt this recipe from my mother.
What you need
Cooked rice - 1 cup
Red chillies - 3
Split urad dal - 1 tsp
Tamarind - small lemon-sized ball
Coriander seeds - 2 tsp
Turmeric - 1 tsb
Curry leaves, washed and clean – as required
Onions - 2
Green chillies - 1
Beans, finely sliced - 7 or 8
Carrots, finely chopped - 1
Green peas – a few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt - to taste
Oil for garnishing and sautéing
Cooking instructions
Cook rice to a consistency so that the grains do not stick.
Fry red chilies, one onion, curry leaves, coriander, urad dhal and tamarind.
Grind to a coarse paste.
Splutter cumin, mustard and then sauté one onion.
Cook green chilli, carrot, beans and peas, and add to the ground paste with salt and turmeric.
Cool and then mix rice with the above mixture.
Garnish the rice with cashews.
(Madhavi Srinivasan is ahomemakerinterested in solving puzzles, reading and cooking.)
