Curry leaves rice
CURRY LEAVES RICE
INGREDIENTS
- Cooked rice / leftover rice – 2 cup
- Curry leaves – ¾ cup [ clean ,wash and dry it with a cloth ]
- Chana dal – 1 tbsp
- Jeera – 1 tsp
- Whole black pepper – 1 tsp
- Coriander seeds – 1 tbsp
- Methi seeds – a pinch
- Red chilli – 3 or as per taste
- Tamarind – a very small piece
- Oil – 1 tsp
- Oil + ghee – 1 tbsp
- Mustard seeds + urad dal – 1 tsp
- Cashew – few
- Green chilli – 1
- Salt as per taste
METHOD
Roast one by one chana dal + jeera + pepper + coriander seeds + methi seeds + red chilli + finally curry leaves + tamarind till aromatic in 1 tsp oil . [off the flame after adding curry leaves , don’t burn it ]
Add salt and allow it to cool, the curry leaves will become crispy .
Once cooled grind it to a coarse powder.
Heat ghee + oil in a pan .
Add mustard seeds + urad , let it splutter .
Add cashew + green chilli and fry till light brown.
Lower the flame and add the cooked rice and mix well.
Add the curry leaves pwdr and mix well.
Off the flame .
Serve with any side dish .
NOTES
- You can prepare the pwdr and store it and use it when required.
- I had cooked the rice with salt ,so had add little salt.
- The rice should be grainy and not sticky .
- You can also garnish with coriander leaves.
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