Karuveppilai Rice (Curry Leaf Rice) made with Thooyamalli Rice is a fragrant and flavourful South Indian dish packed with aromatic curry leaves and spices. Thooyamalli rice, known for its fragrant, long grains, makes an excellent base for this dish. Here's a simple cooking procedure:

Ingredients:

• 1 cup Thooyamalli rice
• 2 tbsp oil or ghee
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1-2 dried red chilies
• 10-12 curry leaves (fresh)
• 1 onion, finely chopped
• 2 green chilies, slit
• 1/2-inch ginger, chopped
• 1/4 tsp turmeric powder
• Salt to taste
• 1/4 cup roasted peanuts or cashews (optional)
• 2 cups water (for cooking rice)

Instructions:

1. Rinse rice: Wash the rice until water runs clear.
2. Cook rice: Boil 2 cups water, add rice and salt, cook until tender (15-20 mins).
3. Prepare seasoning: Heat oil/ghee, add mustard, cumin, red chilies, curry leaves, onion, green chilies, and ginger. Sauté until golden.
4. Add turmeric: Stir in turmeric powder and sauté for 1 minute.
5. Mix rice: Add cooked rice to seasoning, toss gently.
6. Garnish: Optionally add peanuts/cashews and garnish with curry leaves. Serve hot.

Tips:

• Adjust the number of chilies for your desired spice level.
• Add roasted peanuts or cashews for extra flavour and texture.

Enjoy your Karuveppilai Rice made with Thooyamalli Rice!