CURRY LEAVES RICE RECIPE
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CURRY LEAVES RICE RECIPE INGREDIENTS FOR SAUTEING AND GRINDING Groundnut oil - 1 tbsp Roughtly chopped onion - 1/2 Sliced ginger - 2 nos Garlic - 5 nos Green chilies - 2 nos Cashewnuts - 5 nos Curry leaves - 1/2 cup INGREDIENTS FOR TEMPERING Groundnut oil - 1 tbsp Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Finely chopped onion - 1/2 Salt - 1 tsp (as required) Water - 1/4 cup Cooked rice - 3 cups Preparation time : 10 minutes Cooking time : 10 minutes No of servings : 3 members Cuisine : Indian Coarse : Lunch box recipe Method: 1. Heat oil in a pan, add chopped onion, ginger, garlic, green chilies, cashewnuts and saute for for 2 minutes. 2. Add curry leaves, saute for 2-3 minutes, turn off the flame and let it cool down completely. 3. Place it in a blender jar and grind it into smooth paste without adding water. 4. Heat oil in a kadai, add mustard seeds, cumin seeds and let the mustard seeds splatter. 5. Add chopped onion, ground paste, salt, water, boil for 2 minutes and turn off the flame. 6. Add cooked rice, mix well and serve. |
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| Heat 1 tbsp of oil in a pan, add chopped onion, ginger, garlic, green chilies and cashewnuts |
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| Saute for 2 minutes in medium flame |
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| Add 1/2 cup of curry leaves |
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| Saute for 2-3 minutes and turn off the flame |
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| Let it cool down completely |
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| Place it in a blender jar |
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| Grind it into smooth past without adding water |
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| Heat 1 tbsp of oil in a kadai, add 1/4 tsp of mustard eeds and cumin seeds |
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| Let the mustard seeds splatter |
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| Add chopped onion |
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| Saute for a minute |
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| Add ground paste |
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| Add salt |
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| Mix well |
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| Add 1/4 cup of water |
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| Boil it for 2 minutes and turn off the flame |
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| Add 3 cups of cooked rice |
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| Mix well |
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| Serve |
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