On lazy morning or for a easy lunch for kids a good option is Curry leaves rice. It is of great health benefit and also less spicy and less oily. With a good combo of a vegetable gravy this will work good. As we can make it in advance and store the powder it will be of easy reach when we are in a hurry. The other option of using it is eating with curd rice instead of pickle or as a side dish for idly dosai mixed with little gingelly oil.Although we have simple method i followed this from Sharmis passion to get a different taste.
1. Rice -1 cup
2. Gingelly oil – 1 tsp
3.Tamarind – a small pebble size
4.Salt – to taste.
To roast and grind:
1. Curry leaves – 1 cup tightly packed
2.Coriander seeds – 2 .2 tsp
3.Dry red chilli – 3 to 4
4. Channa dal – 2 tbsp
5. Fried Gram dal – 1 tbsp
6. Whole Urad dal – 1 tbsp
7.Whole Black pepper powder -1 tsp
8. Fenugreek seeds – 1/4 tsp
9. Gingelly oil -1 tsp
10. Hing – a small piece
1.Oil -1 tsp
2.Mustard seeds – 1/2 tsp
3. Ghee -1 tsp
4. Cashew – 6 (Broken)
1.Rinse curry leaves and spread in a white cloth and dry in shade .If you have a microwave oven spread it in a microwave oven proof plate and microwave high for 2 to 3 minutes. when the moisture is evaporated take it from the oven.
2.In a kadai add little oil dry roast the ingredients in the section To roast and grind till golden brown . If you do not have a microwave oven dry roast the leaves now till the color changes. Now dry grind the dals and leaves with little salt and tamarind.
3. Cook the rice and spread in a plate . Add little oil on it and when cool add the powder and mix well.Finally temper the ingredients and add to it . A final dash of ghee will do a wonder.
Ideal for lunch box with a Kootu.