Preparation Method

• Dry the curry leaves under sunlight and keep aside.
• Roast the cashew nut in ghee.
• Dry roast chilli, toor dhal, tamarind, cumin seed, chana dhal, pepper corn till golden brown.
• Allow it to cool and pound it.
• Heat another pan.
• Dry roast curry leaves and pound it.
• In the same pan, dry roast grated coconut and dried grated coconut.
• Mix together roasted grated coconut, pound  curry leaves, pound dhal mixture, roasted dried coconut and salt.
• Transfer to a glass bottle and refrigerate.
• When necessary cook rice and prepare.
• Heat a pan with Idhayam sesame oil.
• Temper mustard, urad dhal, curry leaves, asafoetida, split red chillies and add it to the rice.
• Add three tablespoon of curry leaves powder, roasted cashew.
• Stir well and serve.

    Keywords : Curry Leaves Rice, Kannada Curry leaves rice, Kariveppilai Saadham