Tuesday, June 10, 2014



This dish is made of curry leaves (Kaddi Patta in Hindi, Karibevu in Kannada and Karuvepillai in Tamil) which has many health benefits as detailed in this article in The Health Site.

By using cooked rice, it saves you time as well so as it can be rustled up in a jiffy, this recipe comes in handy if you are strapped for time.

  • Cooked Rice, 3 cups
For the Curry Leaves Powder:
  • Bengal Gram Dal, 1 tbsp.
  • Urad Dal, 1 tsp
  • Red Chillies, 2
  • Black Pepper, 1/4 tsp
  • Asafoetida powder, 1/4 tsp
  • Coconut Gratings, 1 tbsp.
  • Curry leaves, a handful
For Seasoning:
  • Oil, 2 tbsp
  • Mustard Seeds, 1 tsp
  • Curry leaves, a few
Salt, to taste
Roasted Cashewnuts, 5-6 , broken, for garnishing.


First prepare the curry leaves powder as given below:

Heat 1 tsp of oil in a kadhai and roast Bengal Gram Dal, Urad Dal, Red chillies, black pepper and asafoetida .
Then add the curry leaves and coconut gratings. Fry for a while on low flame.
Let it cool and powder it in a mixer. Keep aside.

In the same kadhai, add oil. When it gets heated on medium flame, add mustard seeds and when they splutter add curry leaves.
Next add the cooked rice, salt and the curry leaves powder.
Stir and mix well till the rice gets well coated with the curry leaves powder.
Garnish with roasted cashewnuts.
Serve hot

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