Curry Leaves Rice

Name: Curry Leaves Rice
Cuisine: Indian
Ingredients: 1/2 cup raw rice, cooked & cooled; 2 tbsp. oil; 1 dry red chilli, broken into half; 1 tsp. mustard seeds; pinch asafoetida; 1 sprig curry leaves; 1 tbsp. urad dal (split black gram); 2 tbsp. roasted peanuts; 8-10 roasted cashewnuts; to taste salt; 2-3 tbsp. curry leaves powder; For Curry Leaves Powder; 2 cups curry leaves, sun dried or pan roasted; 3 tbsp. chana dal (Bengal gram); 3 tbsp. urad dal (split black gram); 2 tbsp. whole coriander seeds; 8 or to taste whole red chillies; 1/2 tsp. amchur powder; 1 garlic clove (opt); to taste salt; 1/4 tsp. methi seeds (fenugreek seeds); 1/4 tsp. asafoetida (hing)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#leafygreens -The numerous benefits of the humble curry leaves are quite well known. They are good not only for our hair, but also for the eyes, is good for digestion and is also good in lowering baad cholesterol. It also has a number of nutrients like calcium, fiber, iron, vitamins, etc.

So here is a simple, easy and a wholesome rice dish made out of curry leaves powder that is generally had as a breakfast in many South Indian bones. Any left over rice can be used up to make this aromat rice preparation. It can be relished as it is or with coconut chutney. It can be packed as a lunch box meal too by young and old alike.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupraw rice, cooked & cooled
2 tbsp.oil
1dry red chilli, broken into half
1 tsp.mustard seeds
pinchasafoetida
1 sprigcurry leaves
1 tbsp.urad dal (split black gram)
2 tbsp.roasted peanuts
8-10roasted cashewnuts
to tastesalt
2-3 tbsp.curry leaves powder
For Curry Leaves Powder
2 cupscurry leaves, sun dried or pan roasted
3 tbsp.chana dal (Bengal gram)
3 tbsp.urad dal (split black gram)
2 tbsp.whole coriander seeds
8 or to tastewhole red chillies
1/2 tsp.amchur powder
1garlic clove (opt)
to tastesalt
1/4 tsp.methi seeds (fenugreek seeds)
1/4 tsp.asafoetida (hing)

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Steps

1

Heat oil in a pan and temper with the dry red chilli and mustard seeds. After it stops spluttering,add the asafoetida, curry leaves and urad dal.
2

Saute till the dal turns light brown. Add the roasted peanuts, cashew nuts, rice, salt and curry leaves powder.
3

Mix well and stir fry on medium flame for a minute or two. Serve, accompanied with some papad or pickle.
4

Curry Leaves Powder - Dry roast the urad dal, chana dal, coriander seeds, garlic, methi and red chilies. When cool, grind along with curry leaves. Then mix with amchur, salt and hing.
5

Your curry leaves podi is ready. Store in an airtight container and serve along with some ghee or oil with dosa or idli.