Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam

Curry Leaf is a plant native to India and Sri Lanka where it has multiple uses both in the culinary as well as the medicine world!It has a great flavour and is used in all South Indian curries and also the very famous Punjabi and Gujarati Kadhi.In medicine,it is used for providing treatment and nourishment to hair,skin and various systems in the body including the digestive and reproductive systems.It is used as a sure shot remedy to cure obesity and guarantees a glowing skin and healthy hair and nails.

This recipe is a very good way of including curry leaf in your diet and the flavour and taste it lends to this recipe is unparalleled!The recipe involves making a beautifully fragrant and aromatic powder out of the curry leaves mixed with spices which is further added to plain rice to create an awesome choice for potluck parties,lunch box options or a light lunch or dinner.Serve it as it is or with any kind of Raita,pickle or chutney!

NOTE 1 – I have used Sesame Oil which is generally used in South India.It gives a slight pungent and nutty taste plus a nice aroma.However you can use refined Oil as well.

NOTE 2 – Its essential to dry roast the Curry leaves and Urad Dal.Do NOT use even a drop of Oil here as it would ruin the taste and not make a powder.

Preparation Time – 30 minutes

Makes – 2-3 servings

INGREDIENTS

For the Curry Leaf Powder:

2 cups fresh curry leaves

2 tbsp Urad Dal

2 tsp Salt

2 tsp Kashmiri Red Chili Powder/2 dry Kashmiri Chilies

1 1/2 tsp Asafoetida powder

For the tempering:

3 tbsp Sesame/Refined Oil

1 1/2 tsp Mustard Seeds(Rai)

2 dried Red Chilies

1 1/2 tbsp Urad Dal

1/2 tbsp Chana Dal

4-5 Curry Leaves

1 1/2 tsp Salt(or to taste)

Core ingredients:

2 cups plain rice – boiled/steamed

2 1/2 tbsp Curry Leaf Powder

METHOD

For the Curry Leaf Powder:

In a non-stick pan dry roast the Curry leaves on low heat.You can tell the leaves are roasted when you hear a crackling noise as you stir them about.They should be absolutely dry.Take out on a plate.In the same pan dry roast the Urad Dal and dried Red Chilies(if using them) on low heat till it turns a dark pinkish colour.Take out on a plate a cool to room temperature.

Cooling the leaves and Dal..

In a dry grinder add the curry leaves first and grind them to a powder.Add the Urad Dal and dried Red Chilies(if using them) powder them.Otherwise add the Red Chili Powder,Asafoetida and salt and grind to a fine powder.Store the powder in a glass or steel airtight container.

The Curry Leaf Powder

To make the rice:

Heat the Oil in a pan and add the Mustard Seeds and dried Red Chilies.

When they pop,add the Urad and Chana Dals and fry on low heat till they turn pinkish.

Add the curry leaves and fry for 30-35 seconds.

Add the Curry Leaf Powder made before and stir for 35-40 seconds till a nice aroma emanates.

Add the rice and mix very well but gently to coat each grain with the masala.

Cook for 1-2 minutes on a low heat.

Serve hot as it is or an accompaniment of your choice!

Delicious Curry Leaf Rice..

P.S – Can be made with leftover rice as well.