Curry Leaves/kariveppilai/karibevu/kadipatha is a very flavourful herb extensively used in Indian cooking for its wonderful aroma and as a natural taste enhancer, no South Indian Rasam, Sambhar, Kootu, stirfry, and the list goes on....is complete without tempering with curry leaves. Not only for tempering, but also important ingredient is masala powders.
But this humble curry leaf is just not only flavourful, but loaded with carbohydrates, fiber, calciuum, phosphorus, iron magnesium, copper, even here the list goes on, for the load of nutrients it has.
So more reasons to love this humble leaf.
The recipe which I am sharing with you is from my mil's recipes, but with same ingredients and method she makes citron/narthangai/heralehannu rice...this rice is given during postpartum and I love the taste.
So decided to use the same recipe inn curry leaves rice, everybody in the family loved, So I am sharing the recipe with all of you.
Ingredients:
Rice - Cooked and Cooled 1 Cup,
Salt.
To Roast and Grind:
Oil - 1 teaspoon,
Chana Dal - 2 teaspoon,
Tuar Dal - 2 teaspoon,
Urad dal - 1/2 teaspoon,
Coriander Seeds - 1/2 teaspoon,
Red Chillies - 2,
Pepper Corns - 1 teaspoon
Curry Leaves - 2 cups loosely packed,
Tamarind - a Small Piece,
Dry Coconut - 2 Tablespoons grated.
Tempering:
Oil - 2 teaspoons,
Ghee - 2 teaspoons (optional),
Mustard - 2 teaspoons,
Urad dal - 2 teaspoons,
Cashew - 1 tablespoon.
Method:
Cook rice with 1:2 water, that is for 1 cup of rice add 2 cups of boiling water and cook.
Once cooked, Spread the rice with fork and allow to cool.
Roast the ingredients under roast and grind table, except tamarind, curry leaves and tamarind.
In my mil's recipe, she will not add coriander seeds, chana dal,and urad dal.
But I have added , as I felt this will enhance the taste.
When the dals are browned, add tamarind and curry leaves and switch off flame and remove from heat.
The heat is just enough to fry the curry leaves.
Powder these first, and then add dry copra and powder it. Keep aside.
Mix this powder with cooled rice and mix well. Add salt and mix well.
Temper the ingredients under tempering table and add to rice and enjoy.
But this humble curry leaf is just not only flavourful, but loaded with carbohydrates, fiber, calciuum, phosphorus, iron magnesium, copper, even here the list goes on, for the load of nutrients it has.
So more reasons to love this humble leaf.
The recipe which I am sharing with you is from my mil's recipes, but with same ingredients and method she makes citron/narthangai/heralehannu rice...this rice is given during postpartum and I love the taste.
So decided to use the same recipe inn curry leaves rice, everybody in the family loved, So I am sharing the recipe with all of you.
Ingredients:
Rice - Cooked and Cooled 1 Cup,
Salt.
To Roast and Grind:
Oil - 1 teaspoon,
Chana Dal - 2 teaspoon,
Tuar Dal - 2 teaspoon,
Urad dal - 1/2 teaspoon,
Coriander Seeds - 1/2 teaspoon,
Red Chillies - 2,
Pepper Corns - 1 teaspoon
Curry Leaves - 2 cups loosely packed,
Tamarind - a Small Piece,
Dry Coconut - 2 Tablespoons grated.
Tempering:
Oil - 2 teaspoons,
Ghee - 2 teaspoons (optional),
Mustard - 2 teaspoons,
Urad dal - 2 teaspoons,
Cashew - 1 tablespoon.
Method:
Cook rice with 1:2 water, that is for 1 cup of rice add 2 cups of boiling water and cook.
Once cooked, Spread the rice with fork and allow to cool.
Roast the ingredients under roast and grind table, except tamarind, curry leaves and tamarind.
In my mil's recipe, she will not add coriander seeds, chana dal,and urad dal.
But I have added , as I felt this will enhance the taste.
When the dals are browned, add tamarind and curry leaves and switch off flame and remove from heat.
The heat is just enough to fry the curry leaves.
Powder these first, and then add dry copra and powder it. Keep aside.
Mix this powder with cooled rice and mix well. Add salt and mix well.
Temper the ingredients under tempering table and add to rice and enjoy.
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