Karuveppilai Sadam

Ingredients

• 1 cup curry leaves (karuvepillai)
• 3 cups cooked kolam rice (sadam)
• 1½ tablespoons split Bengal gram (chana dal)
• 1½ tablespoons split pigeon peas (toor dal)
• 1½ tablespoons split skinless black gram (dhuli urad dal)
• 1½ tablespoons coriander seeds
• ½ teaspoon fenugreek seeds (methi dana)
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon white sesame seeds
• ½ lemon sized tamarind ball
• Tempering
• 2 tablespoons sesame oil
• ½ teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1 teaspoon split skinless black gram (dhuli urad dal)
• ¼ cup peanuts, roasted and peeled
• 8-10 curry leaves
• 2-3 dried red chillies
• Salt to taste

Method

1. Heat a pan, add Split Bengal gram, split pigeon peas, split skinless black gram, coriander seeds, fenugreek seeds, cumin seeds, black peppercorns and white sesame seeds and dry roast till golden brown. Add curry leaves and roast till crisp. 
2. Add tamarind ball and mix well. Saute for 1 minute and switch the heat off. Let the mixture cool slightly. 
3. Put the roasted spices in a mixer jar and grind to a fine powder.
4. For tempering, heat sesame oil in an earthen pot, add asafoetida and mustard seeds and let them splutter.
5. Add split skinless black gram and peanuts and sauté for 1 minute. Add curry leaves and mix well.
6. Add dried red chillies and mix. Add the ground powder and mix well. 
7. Add cooked rice and mix till well combined. Add salt and mix well. 
8. Transfer on to a serving plate and serve hot.