Curry leaves rice/ karuvepilai rice recipe

Curry Leaves Rice / Karuvepilai Rice

                   

                   Curry leaves is very flavorful, delicious and very simple to prepare. It can be had for lunch or packed for lunch or for travel (without coconut). 

Ingredients needed:

• Cooked Rice - as needed (any rice, I have used basmathi rice)
• Turmeric powder - 1/4 tsp
•  Salt as needed

Fry and grind 

• Oil - 2 tsp
• Curry leaves - 1 cup loosely packed
• Urad dal - 1 tbsp
• Red chillies - 4-5
• Tamarind - small pea sized ball or 1/4 tsp paste 
• Coconut - 3 tbsp grated (optional)

For the seasoning 

• Sesame seed oil - 4 tsp
• Bengal gram dal - 2 tsp
• Asafoetida/Hing - 1/4 tsp
• Roasted peanuts - 2 tbsp

Method:

• Heat 2 tsp of oil in a pan, add urad dal, red chillies and tamarind. When dal turns golden brown, add the curry leaves and saute for a few minutes. 

• Then add grated coconut and cook for a another 2-3 minutes. Remove from heat and allow it to cool.

• Grind it to a paste without adding water.

• Heat 4-5 tsp of sesame seed oil in a pan, add bengal gram, when dal turns golden brown, add hing, turmeric powder, roasted peanuts followed by the ground curry leaves mixture and salt.

• Saute the curry leaves mixture/paste for a few seconds and then add needed rice.

• Mix well and serve with chips or appalam. .