Curry Leaves Rice Recipe / Karuveppilai sadam /Karibevu chitranna

 

INGREDIENTS

FOR MASALA:

• ▢2 tsp oil
• ▢1 tbsp urad dal
• ▢1 tbsp chana dal
• ▢½ tsp coriander seeds
• ▢½ tsp jeera / cumin
• ▢3 dried red chilli
• ▢2 tbsp dry coconut, sliced
• ▢small ball sized tamarind
• ▢½ cup curry leaves

FOR RICE:

• ▢3 tsp oil
• ▢1 tsp mustard
• ▢1 dried red chilli, broken
• ▢pinch hing / asafoetida
• ▢few curry leaves
• ▢2 tbsp peanuts
• ▢2 cup cooked rice
• ▢1 tsp salt

INSTRUCTIONS

• Firstly, prepare the masala powder by heating 2 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal.
• Also, add ½ tsp coriander seeds and ½ tsp jeera/cumin. roast until the dal turns golden brown.
• Further add 3 dried red chilli, 2 tbsp dry coconut, small ball sized tamarind and continue to roast on low flame.
• Now add ½ cup curry leaves and roast on low flame.
• Roast until the curry leaves turn crisp.
• Cool the spices completely and transfer to the small blender.
• Blend to smooth powder without adding any water. curry leaves masala powder ready.
• Now in a large Kadai heat 3 tsp oil and add 1 tsp mustard, 1 dried red chilli, pinch Hing and few curry leaves.
• Also, add 2 tbsp peanuts and splutter the tempering.
• Further, add 2 cups of cooked rice. make sure to use leftover rice or cool the rice completely.
• Also, add the prepared masala powder and 1 tsp salt.
• Mix well making sure the spice powder is combined well.
• Further, add 2 tbsp water and mix gently.
• Cover and simmer for 3 minutes, or until the flavours are absorbed completely.
• Now we can offer curry leaves rice recipe with raita.