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 a homemaker interested in solving puzzles, reading and cooking.)