Healthy & Flavorful Curry Leaves RiceVeg

1

In a wide pan, roast the chana dal and urad dal on medium flame for about 2 minutes.

2

Add the peppercorns, fenugreek seeds, and cumin seeds to the pan. Roast everything together until the mixture turns golden and aromatic.

3

Mix in the red chilies, sesame seeds, and a small piece of tamarind. Toast them gently.

4

Add the washed and dried fresh curry leaves to the pan. Roast on a low flame until the leaves become crisp and lose all excess moisture.

5

Add the asafoetida (hing) powder and rock salt. Give it a quick mix, then turn off the heat.

6

Allow the mixture to cool down completely on a plate. Once cool, grind the roasted ingredients into a fine, aromatic powder. Store in an airtight container.

1

Heat sesame oil in a wide pan. Once hot, add the urad dal, chana dal, and mustard seeds.

2

When the mustard seeds begin to splutter, add the red chilies and a few fresh curry leaves.

3

Stir in the roasted peanuts.

4

Add the cooked rice (ensure it is separate and fluffy) to the pan. Mix gently so the rice is evenly coated with the tempering.

5

Sprinkle the prepared curry leaves podi over the rice. Adjust the quantity according to your preference and add a pinch of salt if needed.

6

Mix on low flame until well combined, then add a final drizzle of ghee for enhanced aroma and serve.