Rice flavoured with curry leaves
Herb-infused rice dish
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
1½ cup cooked long grain, like Basmati rice
2 tsp sesame oil
Salt as needed
To roast and powder
1 cup curry leaves that are fresh and green in colour
2 tbsp channa dal or split Bengal gram
2 tbsp toor dal or split pigeon peas
2 tsp cumin seeds
2 tsp black pepper
2 tbsp coriander seeds
6 red chillies
2 tsp oil
To temper
1 tbsp oil or ghee or clarified butter
½ tsp mustard
2 tsp urad dal or split black lentils
2 green chilli
6 cashew nuts
Clean and wash curry leaves the day before and air dry it completely over a clean kitchen towel.
Cook rice in 1½ cups water, preferably in a rice cooker.
Once done, cool the rice in a broad vessel and drizzle a teaspoon of sesame oil. Set aside.
Roast all the items under ‘to roast and powder,’ except curry leaves.
Roast until you can see the lentils turn golden in colour.
Add curry leaves and switch off the flame. Mix well.
Once cooled, the curry leaves will turn crisp, so it will be easy to powder.
Blend all the ingredients to a slightly coarse powder.
Heat oil or ghee in a pan. Add mustard seeds and let them splutter.
Add other items under ‘to temper’ and mix it with the rice.
Add the powdered curry leaves spice mix to the rice and coat the rice well. Ready to serve.
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