#KaruveppilaiRice #CurryLeafRice : #Karuveppilai - #Curryleaves are widely used for seasoning in Tamilian cooking. It gives a distinct flavor to the dish. These leaves are very good for hair growth and color.
I used to prepare karuveppilai rice whenever I have plenty of karuveppilai - curry leaves.
Ingredients :
Raw rice or steamed rice : 1 cup
Fresh curry leaves : 1/2 cup ( can add more also )
Khus khus : 1 tsp
Gram dhal : 2 tsp
Cumin : 1/4 tsp
Coriander seeds : 1/4 tsp
Pepper corn : 10 to 12
Red chilly : 2 to 3
oil ( preferrably gingelly oil ) : 4 tsp
Method :
Wash curry leaves and pat dry with a clean cotton kitchen towel.
Keep cooker on one burner of the stove.
Cook rice as given in my older post for mixed rice.
Keep a kadai on another burner with 1/2 tsp of oil.
Add 1/4 cup of curry leaves and saute well till it becomes crispy and gives out a nice aroma.
Take care that the curry leaves retain its color.
Transfer onto a plate and keep aside.
Now add 1.2 tsp of oil into the kadai and saute remaining curry leaves.
Then fry red chilly, gram dhal, cumin and pepper.
Transfer onto a plate to cool.
Roast khus khus also.
Take all roasted ingredients in a mixer grinder jar and grind into coarse powder.
In the meantime cool the rice in a wide mouthed vessel.
Now add salt, prepared curry masala powder and oil.
Mix well with a ladle.
Relish with pappad, vengaya vathal or any curry of your choice.
You might also like to try
I used to prepare karuveppilai rice whenever I have plenty of karuveppilai - curry leaves.
Ingredients :
Raw rice or steamed rice : 1 cup
Fresh curry leaves : 1/2 cup ( can add more also )
Khus khus : 1 tsp
Gram dhal : 2 tsp
Cumin : 1/4 tsp
Coriander seeds : 1/4 tsp
Pepper corn : 10 to 12
Red chilly : 2 to 3
oil ( preferrably gingelly oil ) : 4 tsp
Method :
Wash curry leaves and pat dry with a clean cotton kitchen towel.
Keep cooker on one burner of the stove.
Cook rice as given in my older post for mixed rice.
Keep a kadai on another burner with 1/2 tsp of oil.
Add 1/4 cup of curry leaves and saute well till it becomes crispy and gives out a nice aroma.
Take care that the curry leaves retain its color.
Transfer onto a plate and keep aside.
Now add 1.2 tsp of oil into the kadai and saute remaining curry leaves.
Then fry red chilly, gram dhal, cumin and pepper.
Transfer onto a plate to cool.
Roast khus khus also.
Take all roasted ingredients in a mixer grinder jar and grind into coarse powder.
In the meantime cool the rice in a wide mouthed vessel.
Now add salt, prepared curry masala powder and oil.
Mix well with a ladle.
Relish with pappad, vengaya vathal or any curry of your choice.
You might also like to try
|
|
|
|
|
No comments:
Post a Comment