K for Kaju - Karivepaku Annam / Cashew - Curry Leaves Rice

I am here with a south Indian style rice preparation for today that has curry leaves as the star ingredient. Curry leaves is an indispensable ingredient in south Indian kitchens and used in daily cooking there. It is mostly used in tempering as a flavoring agent in many spicy dishes ranging from lentil broths, curries to rice preparations. People who are acquainted with the flavorful curry leaves do not need any convincing about how good this curry leaves based rice tastes. Growing up in a region where most home back yards boast a curry leaves tree, this dish naturally attracted me, when I happened to watch this on a cook show. The version is different than the version I usually prepare and it equally tastes aromatic and delicious. This is a great lunch box / meal idea if you have a stock of curry leaves.

Ingredients:
1/2 cup cashew nuts
1 cup Basmati rice
1 tbsp. oil 
1 cup curry leaves
2 dried red chillies
2 green chillies
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. ginger, finely chopped
Salt to taste
For tadka / tempering:
1 tbsp. oil 
1 tsp. split chickpeas / chana dal, 
1 tsp. black gram / urad dal
1 tsp. mustard seeds
1 tsp. cumin seeds
A pinch of asafoetida
* The quantity of chilies can be changed depending upon the heat preferred.

 Method:
* Soak the cashews in water for few minutes and drain.
* Rinse and soak rice in water for about 10 minutes. Drain the water and pressure cook rice adding about 1.5 cups water.
* Heat oil in a pan and add red chilies, coriander seeds, cumin seeds, green chilies, ginger, curry leaves in that order. Saute for about 30 seconds. Curry leaves do not need to change the color.
* Grind the toasted ingredients to a thick paste, adding little water.
* Heat oil and add split chick peas, black gram, mustard seeds, and cumin seeds. When the dals start turning reddish, add asafoetida, soaked cashews, curry leaves, salt and the ground paste and saute.(Soaking cashews can be skipped and they can be toasted to golden brown and added to the rice.)
* Next add the cooked rice and mix well to combine. Serve immediately with papad / wadis.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
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