Karivepaku Rice / Curry Leaf Rice

Karivepaku Rice :

Curry Leaves – my new found love.

I’ve learned it’s a “deal”. Has lots of goodness.

I’m not exactly sure – when did I fall in love with thismagical herb.

Looks so amiable, motherly n cool.

Aroma – makes me mad.

One of those lazy, sick or disturbed mornings – I crushthese leaves and smell them.

Aroma alleviates all kinds of sickness. By nature too - Iheard it’s given to early-pregger women who experience nausea. Said to relieve-the “pregger – nausea”/ morning-sickness.

This is so simple and such a quickie recipe and turns outreally yummyyyy.

I’d term it to be more of a bachelor kind of recipe – forits simplicity. On a busy weekday; this would be a time & money saver J

Ingredients:

• Curry Leaf – 1 Bunch
• Green Chillies – 3-4
• Tamarind – 4-5 flakes
• Garlic – 5 Pods
• Jeera – 2 -3 Tsp
• Salt – Acc to taste
• Cooked Rice – 2 Cups
• Dry Coconut Powder – 5 Tsp
• Cooked Rice - 2 Cups

For Tampering:

• Oil – 3 Tbsp
• Ghee – 2 Tbsp
• Mustard Seeds – ½ Tsp
• Jeera – ½ Tsp
• Urad Dal – 1 Tb Sp
• Broken Red Chilies - 2

Method:

• Heat oil in a skillet.
• Add jeera, once they splutter add garlic, tamarind flakes, green chillies
• Add fresh washed curry leaves, salt.
• Fry for 5 mins
• Put off the stove and let it cool
• Grind this mixture – I prefer coarsely.
• For the tampering - take a huge bowl – as wewould add curry paste/rice to it.
• Heat – it and add oil
• I usually don’t follow any serial order inadding the tampering ingredients.
• I collect all of them in a small bowl and throwinto the hot oil.
• I would not have time to add one by one –holding the spice box. I’m rather careless.
• Once the ingredients splutter – add the currypaste.
• Add dry coconut powder.
• Mix well.
• Now add rice – gradually – keep mixing – such that the curry paste is spreaduniformly.

Serving Tips:

Serve it with curd, raita.

I had aloo kurma in myrefrigerator – I had it with.

Turned out yum combi.