Sunday, May 20, 2012

Curry Leaves Rice|Karivepillai Sadam

                                       
                   Curry leaves is an important seasoning in South Indian cooking.It is called sweet neem leaves"karivepillai" in Tamil.It has lot of medicinal value but most of us simply remove and throw the leaf from our food and not eat it.Let me mention few of them so that we do not throw the leaves hereafter.
  It is a good remedy for nausea and indigestion.Extract juice of curry leaves,squeese a lime and add a pinch of sugar.Chew a few leaves every day to lose weight. Curry leaves are also known to improve eyesight, It is also believed to prevent cataract.
 Curry leaves are also good for hair growth and colour. If you don't like its raw taste, you can buy the curry leaf powder widely available in the market and have it with dosa or hot rice. You can also make it at home. This will prevent pre mature greying of hair. Alternatively, you can also add a few curry leaves to your hair oil and boil it for a few minutes. Applying this hair tonic will keep your hair healthy.
These are just few of the many benefits that the curry leaves possesses. Include this in your daily diet for better health.
Now Coming to the recipe


You will Need
  • Two cups of Cooked Rice
  • Two cups of Curry Leaves
  • Half a tsp of Black Pepper
  • Two to four Red Chillies
  • One tsp of Urad dal
  • One tsp of Tur dal
  • One tsp of Channa dal
  • Small piece of Tamarind
  • Salt to Taste
To Temper
  • Two Tbs of Gingelly Oil
  • One tsp of Mustard Seeds
  • One tsp of Urad dal
  • One tsp of Channa dhal
  • A generous pinch of Asafoetida
  • Few Broken Cashewnuts
How to

  1. Spread the cooked rice on a plate add a tsp of oil and allow it to cool and be seperate.
  2. Wash the curry leaves and pat it dry or spread it on a kitchen towel to dry.
  3. Heat a tsp of oil in a thick bottomed pan and roast channa,urad,tur dal,red chillies and tamarind.
  4. When the dals gets a little brown add pepper and Curry leaves and roast further for a minute.
  5. Allow the roasted things to cool and make a coarse powder with salt.
  6. Heat oil in a pan crackle mustard seeds,urad,channa dal and asafoetida.(turn off the stove).
  7. Add the cooked rice to the temper and the powder and mix well.



Notes
You can fry the cashews in ghee and garnish at the end.


3 comments:

Kavita said...

Nice rice preparation ...you have a very good collection of recipes!

Swati said...

I made this curry leaves rice yesterday.. & it was fabulous.. Thanks for the recipe.. its quick & easy

Cheers,
Swati

dentistvschef said...

thx for sharing the recipes..
i just brought some basmati rice and i,m ganna cook your dish,
but i,m curious that wiil the rice slighly bitter because of curry leaf?