Curry leaves rice
Corn and curry leaves rice recipe.
Servings: 2 people
Pin Recipe
Ingredients
to roast and grind
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 6-10 no garlic cloves
- 2 no red chillies
- 1 cup curry leaves
- 1/2 lemon sized tamarind
- 1/8 tsp asafoetida
to make rice
- 1 tbsp sesame oil
- 1 tsp mustard seeds
- 1-2 clove garlic - chopped
- 5-8 no small onions - chopped
- 1 no green chilli - chopped
- 1/8 cup sweet corn - boiled
- 1/2 cup basmati rice - cooked and cooled
- salt to taste
- 1/4 tsp turmeric powder
Instructions
to roast and grind
- Dry roast coriander seeds, cumin seeds, garlic and red chillies until it is slightly roasted and turns aromatic.
- add curry leaves, tamarind, and asafoetida. Fry until the leaves are crisp.
- Cool and grind it coarsely.
To make rice
- In the same pan, heat oil, crackle mustard seeds, add chopped garlic, chopped green chillies, chopped onions and fry till onions are pink
- Further, add cooked corn, cooked rice, salt to taste, turmeric powder and prepared spice mix.
- Mix gently until well combined and serve hot.