Curry leaves rice | Karuvepilai saadam
Curry leaves rice, a flavorsome rice dish made with curry leaves. An aromatic lunch box dish, that can be made in quick time.
Servings 3
Calories
Ingredients
- 2 cups Cooked rice i have used sona masuri rice variety
- salt to taste
To Roast & grind
- 2 fistfuls curry leaves
- 3 - 4 nos red chillies
- 1 tablespoon chana dal
- 2 teaspoon coriander seeds
- a small marble-sized ball of tamarind
- salt to taste
Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds/ kadugu
- 1 teaspoon urad sal
- 2 nos red chilies
- 2 tbsp broken cashewnuts
- ¼ teaspoon turmeric powder
- ⅛ teaspoon hing /asafoetida
Instructions
- Heat a kadai/tadka pan, dry roast chana dal,coriander seeds and red chilies. Take it off the stove. In the same pan, add the curry leaves and dry roast until crisp. Let the roasted ingredients cool for 5 minutes
- Take them in a small mixer or a spice grinder, add tamarind, pulse and grind it to a fine powder. Do not add water. We need a dry spice powder. Once done, keep aside until use.
- The curry leaves powder can be made in small batches and stored in an air-tight container. This can be used to make quick mixed rice dishes, or added to dry curries for extra flavor.
To make the rice
- In the same pan used to dry roast the ingredients, add oil given under tempering, when it is hot, add and splutter mustard seeds, add red chilies, hing, urad dal and cashewnuts.
- Once the dal and nuts turns golden brown, add the ground curry leaves powder to it and saute for a minute.
- Take it off the stove, add cooked rice to this, mix well. Adjust salt and serve warm with any raita or crisp of your choice.