A flavored rice made with curry leaves and garnished with cashew nuts.
Curry Leaves Rice – Method 2
Cooks in 70 minutesDifficulty: EasyThis is a quick version of Curry Leaves Rice and you can make it with left over rice too.
Curry leaves Rice
Course: RiceCuisine: Indian, TamilDifficulty: Easy
Servings
3
servingsPrep time
15
minutesCooking time
5
minutesA flavored rice made with curry leaves and garnished with cashew nuts.
Ingredients
1 cup raw rice
- To roast
A handful of fresh curry leaves
2 red chillies
1 tablespoon Bengal gram dhal
1 teaspoon Urad dhal
¼ teaspoon black pepper
Hard asafoetida (கட்டி பெருங்காயம்) – a small gooseberry size
1 tablespoon coconut gratings
- For seasoning
Cashew nuts – few
2 tablespoon oil
1/2 teaspoon mustard seeds
Few curry leaves
1 teaspoon salt or as per taste
Directions
- Cook the rice till soft but not mushy. Keep it aside.
- In a kadai, add one teaspoon oil and roast the hard asafoetida, Bengal gram dhal, urad dhal, red chillies and black pepper.
- Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.
- In a kadai, add the remaining oil and when it is hot add the mustard seeds. When the mustard pops up, add cashew nuts and curry leaves and then add the cooked rice.
- Keep the flame low. Add salt and curry leaves powder and mix well.
- Tips
- You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.
- If you don’t have Hard asafoetida (கட்டி பெருங்காயம்), then add 1/2 teaspoon asafoetida powder while seasoning.
Recipe Video
Notes
- Also try these recipes: Curry Leaves Kuzhambu, Curry Leaves Kadalai Chutney, Curry Leaves Powder, Curry Leaves Tomato Chutney