Curry Leaves Rice Curry Leaves Rice recipe is made of Curry leaves and Rice as main ingredients along with a few other spices to give it a nice flavour and taste. Curry Leaves Rice can be served as is, however it tastes good with yogurt / curd or stir fried vegetables.
| ½ tsp – Dhania (Coriander)Seeds ½ tsp – Jeera (Cumin Seeds) ¼ tsp –Kali Mirch (Pepper Seeds) ½ tsp – Til (Sesame Seeds) 2 – Dried Red Chillies ¾cup – Kadi Patta (Curry Leaves) 2 tsp – Sesame Oil |
¼ cup – Moong Phalli (Peanuts) 10 – Kaju (Cashewnuts), halved 1 tsp – Chana Daal (BengalGram) 1 tsp – Urad Daal (Split Black Gram) 1 cup – Uncooked Rice (Soaked for 30 minutes and cooked in 1 ½ cup water) |
Procedure:
1. Heat a pan and add Corriander Seeds, Cumin Seeds, Black Pepper Seeds, Sesame Seeds and Dried Red Chillies.
2. Also add Asafoetida and roast on a low-medium flame for 30 seconds until all turn aromatic.
3. Then add Curry leaves and roast for 2mins on low-medium flame.
4. Cool these ingredients and grind to a coarse powder.
5. Add Sesame Oil to a pan and roast Peanuts and Kaju one after the other until peanuts turn crispy and Kaju turns golden brown. Keep them aside.
6. Add one more tea spoon and saute Chana Daal and Urad Daal until both turn light brown.
7. Now add the ground curry leaf powder and roast for a minute
8. Then add cooked rice and salt as per your taste
9. And finally add roasted peanuts and kaju and mix well until all combine well.
10. And finally enjoy with curd or yogurt or any stir-fried vegetables. 😊
| Tips: 1. Soaked for 30 minutes and cooked in 1 ½ cup water 2. You can also add about 5 garlic pods for nice flavour 3. This Curry Leaf powder can be made and stored in an air tight container for a month. Whenever you feel like eating Curry Leaf rice, mix it with cooked rice and enjoy. |
Servings: Prep Time: 10 minutes Cooking Time: 45 minutes Soaking Time: Overnight Total Time: 55 minutes (excluding soaking time) Servings: 3 Author: Keshav’s Kitchen |
