Spiced Curry Leaves Rice Recipe
Prep & Cooking: 30 mts
Cuisine: Andhra
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Ingredients:
3 cups cooked and cooled white rice (each grain should be seperate)
1 1/4 cups fresh curry leaves
1 tbsp split gram dal
1/2 tbsp bengal gram
8-9 black pepper corns
pinch of turmeric pwd
2 tsps oil
salt to taste
For tempering/poppu/tadka:
1 tsp oil
1 tsp mustard seeds
pinch of asafoetida (optional)
1 Heat a tsp of oil in a heavy bottomedvessel and add the dals and toss them
till they turn red. Add thepepper corns and toss for a minute. Turn of heat and
cool.
2 In the same vessel, heat another tsp of oiland add the curry leaves and on
low-medium heat, toss them constantlytill they change color and turn crisp.
Don’t burn them. This could takeabout 4-5 mts. Turn off heat and cool.
3 Grind the toasted dals and pepper corns toa coarse powder. Add the toasted
curry leaves and grind to a coarsepwd. Remove and keep aside.
4 Heat oil for tempering in the same vessel,add the mustards seeds and let them
splutter. Add the asafoetida andtoss for a few seconds. Turn off heat.
5 Add the cooked rice to the tempering,sprinkle salt and turmeric pwd. Add the
ground curry leaves-spices pwdand combine till well blended. Adjust salt.
6 Serve hot with yogurt (perugu) or pachadi of your choice.
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