Curry Leaves Rice

Curry Leaves is such a aromatic herb, adds lot of flavour to the food. It is a very important ingredient to most of south indian cooking. At least in most of my south indian cooking, I love this magical herb. Its just not only adds flavour to the food, but curry leaves is rich in calcium and iron.

Helps for strong bones and eyesight and lot more.

Today I am making curry leaves rice, is perfect for those quick lunch and dinners, can be in less time and with very little ingredients. Trust me it gives you a satisfaction of a tasty and comfort food.

Can be good idea for packed lunches as well.

Ingredients:

Rice - 11/2 cups cooked and cooled,

Salt.

To Roast and Grind:

Oil - 1 teaspoon,

Urad dal - 1 tablespoon,

Black Pepper Corns - 1/4 teaspoon,

Red Chillies - 6-8,

Asafoetida - a fat pinch,

Coconut - 1 tablespoon,

Tamarind - a small marble size.

To Temper:

Oil - 1 tablespoon,

Mustard - 2 teaspoons,

Chana Dal - 1 teaspoon,

Urad Dal - 1 teaspoon,

Ground nuts - 1 tablespoon.

Method:

Heat oil and fry red chillies, urad dal, pepper corns and asafoetida.

Fry until dal turns pink. Add Curry leaves and fry until crisp.

Add tamarind and coconut and fry for a minute.

Cool and powder.(without water).

Mix this ground powder and salt with cooked rice.

Temper the ingredients, under the tempering table and add to rice.

Enjoy!!!!!