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Sunday, May 30, 2010

KARVEPAKU RICE/ CURRY LEAVES RICE

A very soft,less spicy food is done very easily in indian kitchens.When ladies
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.



Materials:

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



For seasoning:

Oil 1 tsp

1 tsp mustard seeds

Apinch of hing

1/4 tsp channadaal

1/4 tsp urad daal

Haldi a pinch

Method:

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

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