Curry Leaves Rice | Karuveppilai Sadam | Karibevu Chitranna
This tasty lunch box rice recipe is made from mixing the rice with the curry leaves and some spices mixture.
Ingredients
- 2 tsp Oil
- 1 TBSP Coriander Seeds
- 2 tsp Chana dal
- 2 Red Chillies
- Asafoetida/Hing generous pinch
- 1/4 tsp Black pepper powder
- 3/4 cup Curry Leaves well cleaned
- 1 tsp Roasted gram/ Putani
- Fenugreek seeds little
- 1 tsp Urad Dal
- 1/4 tsp Dry mango powder
- 1 tsp Ghee
- 1/2 tsp Mustard Seeds
- 2 TBSP Cashews (Handful)
- 6-7 Curry leaves for tempering
- 2 cup Rice Boiled or steamed
- Salt to taste
Instructions
- In a pan add 2 tsp of oil and heat it.
- Once the oil is heated add coriander seeds, chana dal, red chilli and generous pinch of asafoetida.
- Then add black pepper powder.
- Next add 3/4 cup of well cleaned and dried curry leaves.
- Roast them on low flame.
- Then add 1 tsp of Roasted gram or bengal gram and a little fenugreek seeds.
- Also add 1 tsp of Urad Dal.
- Next add 1/4 tsp of Dry mango powder.
- Roast everything well. lentils and spices turns aromatic.
- Switch off the flame and let it cool down completely. (tip: keep under fan to cool it down fast)
- Once it is cooled completely, transfer to mixi jar.
- Blend it to a fine powder.
- After blending to a fine powder, keep aside.
- For tempering take 1 tsp of ghee in a tadka pan.
- Add 1/2 tsp mustard seeds, handful of cashews.
- Then add 6-7 curry leaves. roast on low flame.
- Cashwes turns golden, switch off the flame.
- In a big mixing bowl, take 2 cups of cooked rice (you can take either boiled or steamed rice, preferably long grain rice).
- Add the tadka to the rice.
- Add the curry leaves spice mixture.
- Add salt to taste.
- Mix everything well.
- Curry Leaves Rice is ready to serve.
Video
Notes
HOW TO MAKE CURRY LEAVES RICE WITH STEP BY STEP PHOTOS:
1. In a pan add 2 tsp of oil and heat it.
2. Once the oil is heated add coriander seeds, chana dal, red chilli and generous pinch of asafoetida.
3. Then add black pepper powder.
4. Next add 3/4 cup of well cleaned and dried curry leaves.
5. Roast them on low flame.
6. Then add 1 tsp of Roasted gram or bengal gram and a little fenugreek seeds.
7. Also add 1 tsp of Urad Dal.
8. Next add 1/4 tsp of Dry mango powder.
9. Roast everything well. lentils and spices turns aromatic.
10. Switch off the flame and let it cool down completely. (tip: keep under fan to cool it down fast)
11. Once it is cooled completely, transfer to mixi jar.
12. Blend it to a fine powder.
13. After blending to a fine powder, keep aside.
14. For tempering take 1 tsp of ghee in a tadka pan.
15. Add 1/2 tsp mustard seeds, handful of cashews.
16. Then add 6-7 curry leaves. roast on low flame.
17. Cashwes turns golden, switch off the flame.
18. In a big mixing bowl, take 2 cups of cooked rice (you can take either boiled or steamed rice, preferably long grain rice).
19. Add the tadka to the rice.
20. Add the curry leaves spice mixture.
21. Add salt to taste.
22. Mix everything well.
23. Curry Leaves Rice is ready to serve.