Karibevu Soppina Anna | Curry Leaves Masala Rice | Karnataka Kannada Recipes

Curry Leaves Rice

Curry Leaves are part our south Indian Cooking. It is rich in calcium, iron, and phosphorous, And it is also rich in Vitamin A, Vitamin B, Vitamin C, and Vitamin E
It also helps in flushing out the fat from the body.

Ingredients:

1 cup rice
2 cups of water to cook rice

To grind:

¼ cup tender curry leaves
¼ cup fresh/frozen coconut
3 pods garlic(medium size) and it is optional
pinch of hing / asafoetida
pinch of turmeric powder
6 to 8 byadgi red chillies
small lemon size tamarind soaked in water

For seasoning:

2 TBSP oil
10 to 15 cashew pieces
mustard seeds
¼ cup chopped onion
1 small tomato cut into pieces
1 tsp salt

Method:
Prepare the rice with 2 cups of water and little bit of oil, either in pressure cooker or rice cooker.
Grind curry leaves, coconut, garlic,hing, chillies,turmeric powder, and tamarind by adding a little bit of water to a coarse texture. Keep it aside.

Heat 2 TBSP oil in a big pan.
Fry the cashews until it becomes golden brown, and take it out and keep it aside.
For the same oil add hing, mustard seeds.
Once the mustard seeds pops, add onion and fry a little.
Then add tomatoes and fry it until it becomes tender, now add the grind masala and fry it until it oil leaves the mix.
Now add the cooked rice, mix well cover it and cook for a minute on a low flame.
Turn off the heat and now add the fried cashews.