Sunday, May 30, 2010
KARVEPAKU RICE/ CURRY LEAVES RICE
feel lazy cooking all 3 to 4 items for meals this is a substitute which is very
easily done.Also when there is shortage for vegetables in the fridge then this
dish can be prepared.
200 gms rice well washed and cooked
Ratio of rice and water should be 1:2
1 cup of curry leaves
they should be fresh,and well cleaned
2 tsp of channa daal
2 tsp of urad daal
1/2 spoon jeera
1/2 tsp black pepper corns
or 2 to 3 pinches of pepper powder
Oil 1 tsp
Green chilles 3 nos (slits)
Salt to taste
Lemon juice 1 spoon
Oil 1 tsp
1 tsp mustard seeds
Apinch of hing
1/4 tsp channadaal
1/4 tsp urad daal
Haldi a pinch
Place a pan on the stove add oil to it.After heating add channa daal,urad daal,pepper,lastly jeera
and fry it till brown.Remove from fire and keep aside,the add the curry leaves and fry with
1/2 tsp oil,they should not be over fried .Let them cool,after cooling dry grind channa &
urad daals first coarsely,add fried karvepaku and again dry grind it coarsely.Keep it aside.
Again place a small pan add seasoning items one bye one,channa daal,urad dal green mirchi,
mustard seeds,haldhi and hing,and a very few curry leaves ,toss well.Immediately,Add the
cooked rice ,and dry grinded powder of (curry leaves and daals) and salt in the pan
mix well for a min in low flame.Switch off the stove,and mix lime juice well.
Serve hot with raitha or any curry you like.
You may add even a cup of fried chopped onions to this dish.
I learnt it from cookery column published in magazines