Cooked rice 1 cup Ghee 2 tsp Black urad dal 1 tblsp Cashew nuts 10 Black pepper 3/4 tsp – 1 tsp Red chili 1 Curry leaves a handful Oil 1 tsp Mustard seeds 1/4 tsp Peanuts 1 tblsp Salt as needed
In a pan add ghee and roast the cashew nuts till golden brown. Keep this aside.
In the same pan add the urad dal (you can use white urad dal also) , pepper and red chili. Fry them in a medium flame . Keep it aside.
Add curry leaves to the pan. Fry them on medium flame till they becomes crisp. You can leave it in the pan for 5 minutes, after switching off the flame. This will make the leaves crispy.
Allow all these to cool. Grind the roasted cashew, urad dal, black pepper and curry leaves into a coarse mixture. The cashew nuts will ooze out oil while grinding. So use the whip option in the mixie and pulse it twice. If you attempt to make it a fine powder, it will not happen and become more moist.
In a pan add oil and add in the mustard seeds. Once it crackles add the peanuts and fry till golden brown. Now Switch off the flame and add the cooked rice to this. Ensure that the rice is not mashed. You can use raw rice, ponni rice or basmati rice too. Even any millet variety can be used. Add the coarsely powdered curry leaves mixture to this.
Add salt and mix gently and evenly. Curry leaves rice is ready to serve.
You can pack this for lunch box too.
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