करी पत्ते का चावल - सेहत और स्वाद का अनोखा मेल! | Curry Leaves Rice - Quick & Aromatic Rice Dish!

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करी पत्ते का चावल - सेहत और स्वाद का अनोखा मेल! | Curry Leaves Rice - Quick & Aromatic Rice Dish!

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Portion servings: 4-5 pax
Preparation time: 20 mins
Cooking time: 80 mins

Ingredients:

For cooking rice:
Boiling water
Rice soaked 1½ cup
Salt ½ tsp

For curry leaves podi:
Sesame oil 3 tbsp
Chana dal 2 tbsp
Urad dal 2 cups
Jeera 1 tsp
Black Pepper 1 tbsp
Hing 1 tsp
Peanuts ½ cup
Garlic chopped 1 tbsp
Dry red chilli 2 pcs
Curry leaves 2 cups
Salt ½ tsp
Turmeric powder ½ tsp

For the tamarind sauce:
Sesame oil ¼ cup
Cashew nuts 8-10 pcs
Peanuts 2 tbsp
Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds ½ tsp
Dry red chilli 2 pcs
Curry leaves 10-12 pcs
Tamarind pulp ½ cup
Jaggery 1 tbsp
Salt ½ tsp
Turmeric powder ½ tsp
Water as required

Assemble:
Steamed rice
Cooked tamarind sauce
Fried nuts
Curry leaves podi
Fried curry leaves

Method:

Step 1: Cook the Rice
Boil water in a large pot, add the soaked rice, and season with salt.
Cook the rice until tender but not mushy.
Drain excess water and spread the rice on a plate to cool, ensuring the grains remain separate.

Step 2: Prepare Curry Leaves Podi
Heat sesame oil in a pan. Add chana dal, urad dal, cumin seeds, black pepper, hing, and peanuts.
Sauté until the dals turn golden brown and aromatic. Remove this mixture from the pan and set aside to cool.
To the same pan, add curry leaves, salt, and turmeric. Cook on low heat until the curry leaves turn crisp.
Allow all ingredients to cool, then grind them into a coarse powder to create the curry leaves podi.

Step 3: Prepare Tamarind Sauce
Heat sesame oil in a pan. Add cashew nuts and peanuts, frying them until golden. Remove and set aside.
In the same pan, add chana dal and urad dal. Sauté until light golden.
Add mustard seeds and let them crackle. Toss in dry red chilies and a handful of curry leaves.
Pour in tamarind pulp and cook until the raw aroma fades.
Add jaggery, salt, and turmeric, stirring well to combine.
Simmer the mixture on low heat, adding water if needed, until it thickens slightly and achieves a sauce-like consistency.

Step 4: Assemble the Curry Leaves Rice
Take the cooled rice and pour the prepared tamarind sauce over it.
Gently mix until every grain is evenly coated with the sauce.
Sprinkle the curry leaves podi generously over the rice and mix gently to combine the flavors.

Step 5: Garnish and Serve
Garnish the rice with the fried cashew nuts, peanuts, and crispy curry leaves.
Serve warm, accompanied by papad, raita, or pickles for a wholesome meal.


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