These shiny dark green leaves - Curry leaves are the backbone of the South Indian seasoning. Any dish, be it a kari/dry veggie or sambhar or rasam, curry leaves are a must. They are strongly aromatic and rich in flavour. It is equally enriched with nutrients that enhances hair growth, aids in digestion and has many more health benefits. Todays post is a rice dish made with Curry leaves. The leaves are roasted and powdered along with few other ingredients and mixed with rice. This recipe is under Vegetarian dishes for this week's BM.
Karivepilai podi, the spice mix for the rice can be made ahead and kept for few days. So this becomes an easy lunch box recipe as well.
Generally when a variety rice is prepared, we always make 2 or 3 different varieties. And, South Indian rice dishes pair very well with Morkuzhambu and Vadam or Appalam (Papad). Check for more variety rice dishes here.
- 1 Cup Rice
- ½ Cup Tightly packed Curry leaves
- 1 teaspoon Dhaniya
- ½ tablespoon Channa dal
- ½ tablespoon Urad dal
- 4-5 Red chillies
- 1 tablespoon Oil preferably sesame
- ½ teaspoon Mustard seeds
- ½ teaspoon Urad dal
- 1 tablespoon Peanuts or Cashews
- A pinch of asafoetida
- Pressure cook the rice. Spread it over a plate and let it cool. Drizzle some sesame oil on top and keep aside.
- Dry roast the ingredients under "to grind". Roast them separately so that it does not burn. Also slightly roast the curry leaves just until they become crisp.
- Once it cools grind them to a fine powder. Add salt while grinding.
- Then heat a tablespoon of oil in a kadai. Add the mustard seeds and let it splutter. Then add the peanuts or cashews and roast them. Peanuts will take a little bit longer to roast, so you can also roast them separately.
- Then finally add the urad dal and asafoetida.
- Pour this tempering on the rice and add the ground powder as well, little at a time. Mix them well, add salt if needed. Keep adding the curry powder as much is needed.
- Serve it with morkuzhambu and vadam or papad.
This spice mix can be stored for a week or so. Store them in an air tight container. There are also so many variations to this recipe. We can add a bit of tamarind while grinding. Some add garlic to it. If you are using these, Ill advise you to finish up the spice mix in a couple of days, as it may go rancid quickly.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 72 here.