Curry Leaves Rice

Introduce

Chef :

Bethica Das

Curry Leaves Rice

#leafygreens -The numerous benefits of the humble curry leaves are quite well known. They are good not only for our hair, but also for the eyes, is good for digestion and is also good in lowering baad cholesterol. It also has a number of nutrients like calcium, fiber, iron, vitamins, etc.

Ingredient

1/2 cup

raw rice, cooked & cooled

2 tbsp.

oil

dry red chilli, broken into half

1 tsp.

mustard seeds

pinch

asafoetida

1 sprig

curry leaves

3 tbsp.

urad dal (split black gram)

2 tbsp.

roasted peanuts

8-10

roasted cashewnuts

to taste

salt

2-3 tbsp.

curry leaves powder

2 cups

curry leaves, sun dried or pan roasted

3 tbsp.

chana dal (Bengal gram)

2 tbsp.

whole coriander seeds

8 or to taste

whole red chillies

1/2 tsp.

amchur powder

garlic clove (opt)

1/4 tsp.

methi seeds (fenugreek seeds)

1/4 tsp.

asafoetida (hing)

Cooking instructions

* Step 1

Heat oil in a pan and temper with the dry red chilli and mustard seeds. After it stops spluttering,add the asafoetida, curry leaves and urad dal.

* Step 2

Saute till the dal turns light brown. Add the roasted peanuts, cashew nuts, rice, salt and curry leaves powder.

* Step 3

Mix well and stir fry on medium flame for a minute or two. Serve, accompanied with some papad or pickle.

* Step 4

Curry Leaves Powder - Dry roast the urad dal, chana dal, coriander seeds, garlic, methi and red chilies. When cool, grind along with curry leaves. Then mix with amchur, salt and hing.