Pasupu Annam (Andhra Turmeric Rice)

Method

1. Wash the rice in 2–3 changes of water and drain it.
2. Cook the rice so the grains stay separate, then spread it on a plate to cool. Use 2 cups water to 1 cup rice in a pot or pressure cooker (2 whistles), and fluff it with a fork before spreading it out.
3. Let the rice cool for about 15 minutes until it is just warm. Sprinkle the salt over it.
4. Heat the oil in a wide kadai on medium heat.
5. Fry the cashews in the oil till golden; lift out. Add mustard seeds and chana dal. Keep the cashews on a plate; they turn golden in about 1 minute.
6. Once the mustard seeds splutter, add the urad dal and the dried red chillies and stir.
7. When the dal turns golden, add the chillies and curry leaves, then the turmeric on low heat. Add the ginger and asafoetida with the curry leaves, and stir the turmeric for only 5–10 seconds.
8. Switch off the heat straight away so the turmeric does not burn.
9. Tip in the rice, cashews and salt and toss gently till evenly yellow. Use a flat spatula and lift and fold rather than pressing down, so the grains stay whole.
10. Taste for salt, stir in the ghee if using, cover and leave for 5 minutes before serving so the rice takes on the tempering.

Tips

• Spread the rice to cool first so the grains do not break.
• Add the turmeric on low heat and stir for only a few seconds; burnt turmeric turns the rice bitter.
• Hill turmeric powder colours strongly; start with ½ tsp for 1 cup of rice and add a pinch more only if you want a deeper yellow.
• Leftover rice from the morning works well, as long as the grains are separate.

Variations

• Turmeric powder: our everyday Pasupu turmeric powder works the same way; use the same ½ tsp.
• Peanuts: fry 2 tbsp raw peanuts in the oil before the cashews for extra crunch.
• Lemon: squeeze in the juice of half a lemon with the rice for a tangy, pulihora-style rice.
• Coconut: toss in 2 tbsp grated coconut along with the rice.