CURRY LEAVES RICE RECIPE / KARUVEPPILAI SADAM / KARIBEVINA ANNA
easy and simple variety rice infused with aromatic flavors of curry leaves
Servings
4people
Servings
4people
Instructions
  1. Wash rice and cook it in the proportion 1 : 2 / 2.5 ie 1 glass rice ,2 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.It has to be cooled properly before using.
  2. In a kadai / pan heat oil . Once its hot add mustard, lentils ,peanuts / cashew . Once they splutter add curry leaves and broken red chilli .
  3. Then add salt and curry leaves chutney powder
  4. Saute for 1-2 mins . Our masala for curry leaves rice is ready .
  5. Add cooked rice to the masala. Drizzle some lemon juice if you want and mix well . Taste test .
  6. Simple , healthy and tasty Curry leaves rice is ready . Enjoy it with some papad / raita .
Recipe Notes
  • Don’t make the rice mushy . It will spoil the taste. Add few drops of ghee / oil and few drops of lemon while making rice for pulao . This will help the rice grains to remain separate .
  • If you want you can add some veggies too .
  • If you don’t have curry leaves chutney powder . you can make masala powder freshly in small quantity as below ..

Curry leaves – 1 cup, packed
Urad dal – 2 tblsp
Chana dal – 2 tsp
Coriander seeds  – 1/2 tsp
Whole dry black pepper- 1 tsp
Red chilli – 6-7

Hing – a generous pinch

peanut size  Tamarind
Oil – 2 tsp


 

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