Hurry Curry!
A delicious spicy rice with the flavour of curry leaves
Servings Prep Time
2 15minutes
Cook Time
20minutes
Servings Prep Time
2 15minutes
Cook Time
20minutes
Ingredients
To roast and grind
To temper
Instructions
  1. Rinse curry leaves well and dry it completely and keep it aside.
  2. Take all the ingredients to be roasted – except tamarind and curry leaves -, add 1 teaspoon oil and roast till golden brown. Then add curry leaves and saute for 3-4 minutes until the color starts to change.
  3. Add required salt. Turn the stove off.
  4. Once cooled, add tamarind and grind it to a coarse powder, Set aside.
  5. In a tadka pan heat oil and ghee, add mustard seeds and hing, once it crackles add broken cashews and fry till golden brown.
  6. Cook rice in the ratio 1:2.5 cups of water for 3-4 whistles in medium flame, cool down completely.
  7. Fluff the rice, add oil and then mix in the curry leaves powder and tempering, and mix well.
  8. Serve hot with papads.