CURRY LEAVES RICE

“CURRY LEAVES” IS ONE OF THE INGREDIENT WHICH WE USE IN COOKING.IT IS VERY HEALTHY AND RICH IN IRON,BUT WE SADLY PICK AND THROW IT.A VERY GOOD LUNCH BOX RECIPE,AND USEFUL TO MAINTAIN HEALTHY HAIR.SO GET READY TO TRY THIS RECIPE.

INGREDIENTS:

RICE	1&1/2 CUP
SALT	AS DESIRED
TO ROAST
CURRY LEAVES	1CUP
OIL	2TSP
RED CHILI	6
TOORDAL	2TSP
CHANADAL	2TSP
BLACK PEPPER	2TSP
JEERA	2TSP
TO TEMPER
OIL/GHEE	1TSP
MUSTARD SEEDS	2TSP
URAD DAL	2TSP
GREEN CHILI	2
CASHEW NUTS	10

METHOD:

• FIRSTLY  CURRY LEAVES SHOULD BE VERY FRESH,IT SHOULD NOT BE DRY AND BLACK,THEN CLEAN AND WASH THEM DRY THEM IN A WET COTTON CLOTH.THEY SHOULD BE COMPLETELY DRY.

• COOK RICE IN 1:2 RATIO WATER,AS WE DAILY COOK AND LET IT COOL

• HEAT OIL IN A KADAI AND FRY ALL THE INGREDIENTS UNDER “ROAST” EXCEPT CURRY LEAVES,FRY IT UNTIL CHANADAL TURNS TO GOLDEN COLOUR.

• ADD CURRY LEAVES AND SWITCH OFF THE FLAME,MIX WELL AND LET IT BE OVER THE STOVE,SO THAT CURRYLEAVES TURNS CRISPY.LET IT COOL.

• AFTER COOLING GRIND IT IN TO A FINE POWDER.

• HEAT OIL/GHEE  IN KADAI,ADD THE INGREDIENTS UNDER “TEMPER”AND FRY IT.ADD IT TO THE RICE.

• ADD THE CURRY LEAVES POWDER AND MIX WELL.

“FLAVOURED CURRY LEAVES RICE IS READY TO SERVE”