A Rustic, Refreshing Preparation
This is an authentic dish which is prepared using freshly ground ingredients combined with the goodness of curry leaves, with a rich aroma and distinct flavors. The addition of roasted and ground curry leaves adds a unique texture to this rice dish. You can prepare the spice masala in advance, so this one is an easy dish to prepare. All you have to do is mix it with hot rice and savor on the go!
Curry Leaves in Indian Cuisine
Curry leaves or kadi patta as it is called in Hindi, is an ingredient integral to Indian cuisine. With a striking aroma, curry leaves are intrinsic to rice, curries, rasam and sambhar and are often added while tempering a dish.
Recipe For Curry Leaf Rice
Ingredients
For the masala
- 3 tbsp split black gram (urad dal)
- 3 tbsp Bengal gram (channa dal)
- 2 tsp coriander seeds (dhania)
- 2 tsp cumin seeds (jeera)
- 4-5 tbsp dried coconut powder
- 4-5 red chilies (Byadgi variety)
- 1 cup tightly packed curry leaves washed and dried
- ½ tsp asafoetida
- 2 tsp oil
For the rice
- 1 cup white rice washed and drained
- 4-5 tbsp cooking oil
- 1 tsp mustard seeds
- 3 sprigs curry leaves
- 1 tsp turmeric powder
- 2-3 tbsp of freshly ground masala
- Salt to taste
Method
- Preparing the masala:
- Heat oil in a pan and once hot add the Bengal gram and roast till golden brown. Add the black gram next and fry until aromatic. Add the coriander and cumin seeds and fry for a minute. Then add in the red chillies and fry for a minute followed by the curry leaves, asafoetida and the dry coconut powder. Fry till golden brown and aromatic.
- Cool and grind in a blender to a powder (do not grind it super fine; a slightly coarse texture is recommended.
- Take the rice is a container, add 2 cups water and cook for 2 whistles in a pressure cooker. Allow the rice to cool, fluff with a fork if needed.
- Heat oil in a pan, add mustard seeds and allow to crackle.
- Add in the curry leaves and then the fresh masala prepared in step 1.
- Add in turmeric, the cooked rice and salt. Gently mix until the rice is coated uniformly with the masala.
- Serve with raita and papad / appalams.
Notes
- Adjust the quantity of red chilies in the masala per your taste.
- Adjust the amount of masala in the rice per your taste.
The ground masala can be prepared in advance and when stored in an air-tight container can stay for 4-5 days.
