Curry Leaves Rice

Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 1-2 Servings

Ingredients

3 Cups Cooked White Rice(1 cup uncooked rice yields 3 cups cooked rice)
1/2 Cup Curry Leaves(Karivepaku), tightly packed
2 Tblspn Toor Dal(Kandhi Pappu)
2-3 Garlic Cloves, peeled
3 Tblspn Groundnuts/Peanuts/Palli
Salt to Taste
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
1/3 Tspn Coriander(Dhania) Powder
Pinch of Fenugreek(Methi) Powder
1/4 Tspn Cumin(Jeera) Powder
2 Tblspn Lemon Juice
1 Tspn +1 Tblspn Oil

Directions

• Heat a wide pan on a low flame; add toor dal & dry roast until golden brown. Transfer to a bowl & keep aside.

• Heat a teaspoon of oil in the same pan on a low flame; add garlic cloves, curry leaves, tablespoon of peanuts & saute until curry leaves turn crisp. 

• Add red chilli powder, turmeric powder, salt, coriander powder, methi powder, cumin powder & saute for a minute.

• Turn off the flame & let it cool at room temperature before adding to a mixie jar.
• Add roasted toor dal, sauteed curry leaves mixture into a mixie jar & grind to a fine powder.

• Add lemon juice to curry leaves powder & grind again to a smooth paste. Keep aside.

• Heat tablespoon of oil in a wide pan on a medium-low flame; add remaining peanuts & saute for a minute.
• Add prepared curry leaves paste & saute for a second. 

• Now add cooked rice & mix everything well. Saute for 2-3 minutes & turn off the flame.

• Serve curry leaves rice with raita.

Note: Instead of lemon juice you can also add half lemon sized tamarind along with 2 tablespoons of water while grinding.