Miriyala Annam Recipe

• 1 cup Rice
• 3 tsp Black Pepper
• 1 tsp Urad Dal
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• ¼ tsp Fenugreek Seeds
• 2 dry Red Chilies
• 1 tbsp Mustard Seeds
• ¼ tbsp Asafetida
• 1 sprig Curry Leaves
• 1 tsp Tamarind Pulp
• 2 tbsp Ghee
• Salt (to taste)
• Fried Cashew Nuts (for garnishing)

• Wash the rice well and cook as usual. Set aside.
• Place a saucepan on heat and roast black pepper, urad dal, coriander seeds, cumin seeds, fenugreek seeds and dry red chilies.
• Remove and grind them to a fine powder.
• Place another saucepan on medium fire and heat ghee in it.
• Add mustard seeds and allow them to splutter.
• Add asafetida and curry leaves. Fry for a few seconds.
• Add sat and tamarind pulp. Mix well and bring the contents to a boil.
• Add the spice powder and cook till the oil separates from the gravy.
• Remove from heat and mix with the cooked rice.
• Garnish with fried cashew nuts.