Spiced Curry Leaves Rice Recipe

Ingredients:
3 cups cooked and cooled white rice (each grain should be seperate)
1 1/4 cups fresh curry leaves
1 tbsp split gram dal
1/2 tbsp bengal gram
8-9 black pepper corns
pinch of turmeric pwd
2 tsps oil
salt to taste
For tempering/poppu/tadka:
1 tsp oil
1 tsp mustard seeds
pinch of asafoetida (optional)

Method:
Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss them till they turn red.
Add the pepper corns and toss for a minute. Turn of heat and cool.
In the same vessel, heat another tsp of oil and add the curry leaves and on low-medium heat,
toss them constantly till they change color and turn crisp. Don’t burn them. This could take about 4-5 mts.
Turn off heat and cool.
Grind the toasted dals and pepper corns to a coarse powder. Add the toasted curry leaves and grind to a coarse pwd.
Remove and keep aside.Heat oil for tempering in the same vessel,
add the mustards seeds and let them splutter. Add the asafoetida and toss for a few seconds. Turn off heat.
Add the cooked rice to the tempering, sprinkle salt and turmeric pwd. Add the ground curry leaves-spices pwd
and combine till well blended. Adjust salt.Serve hot with yogurt (perugu) or pachadi of your choice.

Nutritional value: one of the richest sources of micronutrients, antioxidants, vitamins (carotene, thiamine,
riboflavin, niacin, folic acid & vitamin C), calcium, iron, phosphorus, protein, fat, carbohydrates, energy, soluble & insoluble fiber
Benefits of curry leaves: Used as a traditional medicinal herb in Ayurveda,
as vata-kapha pacifying and mildly stimulating pitta. Curry leaves are pungent and act as an appetizer
and digestive stimulant.Known for its healing properties - strengthen the functions of stomach and kidneys.
Also known to strength hair roots and a home remedy for pre-mature greying of hair.
Helpful resources: How to grow a curry leaf plant and take care of it? (in US-cold weather)
More about this aromatic nutrition-packed herb