Name: Curry Leaves Rice recipe by Bethica Das at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1/2 cup raw rice, cooked & cooled; 2 tbsp. oil; 1 dry red chili, broken into half; 1 sprig curry leaves; 1/ tsp. asafoetida; 1 tsp. mustard seeds; 1 tbsp. urad dal (split black gram); 2 tbsp. roasted peanuts; 8-10 roasted cashews; salt to taste; 2-3 tbsp. curry leaves powder; Curry Leaves powder -; 2 cups curry leaves, sun dried or pan roasted; 3 tbsp. chana dal; 3 tbsp. urad dal; 2 tbsp. coriander seeds; 8 whole red chillies or to taste; 1/2 tsp. amchur powder; 1 garlic clove (opt); salt to taste; 1/4 tsp. methi seeds (fenugreek seeds); 1/4 tsp. asafoetida

ABOUT Curry Leaves Rice RECIPE

So here is a simple, easy and wholesome rice dish made out of curry leaves powder that is generally had as a breakfast in many South Indian homes. Any left over rice can be used up to make this aromatic rice preparation. It can be relished as it is or with coconut chutney.

Ingredients Serving: 2

1/2 cup raw rice, cooked & cooled
2 tbsp. oil
1 dry red chili, broken into half
1 sprig curry leaves
1/ tsp. asafoetida
1 tsp. mustard seeds
1 tbsp. urad dal (split black gram)
2 tbsp. roasted peanuts
8-10 roasted cashews
salt to taste
2-3 tbsp. curry leaves powder
Curry Leaves powder -
2 cups curry leaves, sun dried or pan roasted
3 tbsp. chana dal
3 tbsp. urad dal
2 tbsp. coriander seeds
8 whole red chillies or to taste
1/2 tsp. amchur powder
1 garlic clove (opt)
salt to taste
1/4 tsp. methi seeds (fenugreek seeds)
1/4 tsp. asafoetida

Instructions

Heat oil in a pan and temper with the dry red chili and mustard seeds. After it stops spluttering,add the asafoetida, curry leaves and urad dal.
Saute till the dal turns light brown. Add the roasted peanuts, cashew nuts, rice, salt and curry leaves powder.
Mix well and stir fry on medium flame for a minute or two. Serve, accompanied with some papad or pickle.
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.
Your curry leaves podi is ready. Store in an airtight container and serve along with some ghee or oil with dosa or idli.

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