Tuesday, April 8, 2014

kariveppilai satham / curry leaves rice


curry leaves rice

Ingredients


cooked rice - 2 cups (1 cup size = 235 ml)
curry leaves - 1 fist full
red chili - 3
grated coconut - 2 tablespoon
salt - as needed
urad dal - 2 tsp
mustard seeds - 1 tsp
garlic - 1 clove
oil - 2 tsp
channa dal / gram dal - 1 tsp
peanuts - 1 tsp
asafoetida - a pinch
tamarind - 1/2 inch piece

Method:


  • heat 1 tsp of oil in a vessel and add 1 tsp of urad dal, tamarind, red chili, garlic and 1 fist full of curry leaves
  • fry till urad dal becomes golden brown in color
  • add grated coconut and fry till golden brown color
  • transfer it to a mixer, cool down and grind it coarsely
  • in the same vessel, heat 1 tsp of oil
  • add mustard seeds, 1 tsp of urad dal, channa dal, peanuts and few curry leaves
  • fry till the channa dal, peanuts become golden brown in color 
  • add asafoetida and cooked rice
  • add salt and mix well
  • add the grounded mixture and mix well for few mins. 
  • switch off the flame after 2 mins
  • serve hot with pappad and any stir fried vegetable.


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