Karibevu Chitranna(Curry leaves rice)
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Rice recipies
Ingredients
- Rice: 2 cups (Use any Indian rice of your choice. Do not use sticky rice)
- Water: 4 cups
- Salt: According to taste
- Lemon juice: 2 - 2.5 tbsp
- For curry leaves paste:
- Curry leaves: 1 cup (tightly packed)
- Urad dal/Split & deskinned black gram: 1 tbsp
- Green chilli: 4 nos (adjust according to the heat)
- Grated coconut: 1 tbsp (fresh/frozen)
- Salt: As needed
- Sugar: a big pinch (optional, but recommended)
- For tempering:
- Oil: 2 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1/2 tsp (optional)
- Curry leaves: a string
- Turmeric: a pinch
- Urad dal: 1 tsp
- Peanuts/Groundnuts: 1 tbsp
- Chopped cashew nuts: 1 tsp (optional)
- For garneshing:
- Grated coconut: 2-3tbsp
Directions
- For curry leaves paste:
- Dry roast the curry leaves until all the moisture is removed & the leaves become crisp(the curry leaves could alternatively be sun dried or roasted in oven).Dry roast the urad dal/black gram until golden brown. Allow them to cool. Make a fine paste of curry leaves, urad dal, green chilli, salt, coconut. Add few teaspoons of water to make a paste. Do not add too much water.
- Cook the rice & allow it to cool (Left over rice would make the job easy:) )
- Heat oil in a broad pan, when oil is hot, add mustard seeds, when mustard seeds splutter, add cumin seeds & urad dal. When dal turns golden, add peanuts. Roast peanuts until they are golden brown, follow it by cashew nuts. Add curry leaves & then pour in the paste. Saute until the moisture is gone (for 2-3mins, maximum). Finally, add turmeric & turn off the heat.
- Spread the rice on a large bowl, add the tempering prepared, salt, sugar, lemon juice, coconut & mix the rice gently. Ensure not to make the rice mushy.
- Curry leaves rice is ready to be served with a curry/raitha/papad.