Curry Leaves Rice | Karuveppilai sadam | Healthy Lunch Box Recipe

Curry leaves rice is an awesome lunch box recipe. Do try it for a change and it will be so good & so healthy.

Ingredients:( Serves 2) 

To cook:

• Rice - 1 cup
  
• Water - 2 cups
  
• Salt - little
  
• Oil - 1 tsp 
  

To make Curry leaf powder:

To Dry Roast:

• Groundnut    - 5 tbsp(half for grinding, half for garnishing)
  

To roast in oil:

• Gingelly oil - 1 tbsp
  
• Mustard seeds - 1 tsp
  
• Urad dhal - 2 tsp
  
• Chana dal - 2 tsp
  
• Dry red chilles -2
  
• Sesame seeds - 2 tsp
  
• Curry leaves  - 1 bunch(1 cup)
  
• Tamarind - small lemon sized
  
• Coconut - 4 tbsp
• Salt   - as required
  

Tempering:

• Gingelly Oil - 2 tbsp
  
• Mustard seeds - 1 tsp
  
• Urad dhal - 2 tsp
  
• Chana dal - 2 tsp
  
• Cashews - 6 to 8
  
• Dry red chilles -2
  
• Aseofetida - 1/8 tsp
  
• Curry leaves - few
  

Directions:

1. Cook rice by adding 2 cups water, some salt and little oil so that it doesn't become sticky.
2. Dry roast the peanuts and remove the outer skin.
3. Heat a pan, add oil and then when it’s hot, add mustard seeds - 1 tsp, urad dhal - 2 tsp, chana dal - 2 tsp, dry red chilles -2, sesame seeds - 2 tsp and roast.
4. Add curry leaves and roast it until it becomes slightly crisp.
5. Switch off the flame and add some tamarind, salt and coconut. Curry leaf mix ready.
6. Grind this curry leaf mix with half of the roasted peanuts. Curry leaf powder ready.
7. Keep the other half of the roasted peanuts aside for garnishing.
8. Keep hot rice ready on a wide bowl.
9. Add the curry leaf powder.
10. Now toss the rice well so that the curry leaf powder spreads & mix evenly.
11. Garnish rice with the remaining 1/2 peanuts.
12. Do tempering with gingelly oil, mustard seeds, chana dhal, urad dhal, dry red chillies, cashews, aseofetida curry leaves and pour tempering over the curry leaf rice.
13. Curry leaf rice ready to be served for lunch or packed for lunch box with some fryums or pappad.