Karuveppilai Rice

#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.





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