Curry Leaf Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Make curry leaf paste: Wash 3-4 large sprigs of fresh curry leaves. Dry roast the leaves in a pan 2-3 minutes until crisp. Cool and grind to a fine powder or paste with a little oil.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 sprig fresh curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.

5. 5

   Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.

6. 6

   Add curry leaf powder/paste: Add the ground curry leaf mixture to the tempering. Fry 2-3 minutes on low heat until the raw smell disappears.

7. 7

   Season: Add salt.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice turns deep green from the curry leaf mixture.

10. 10

    Serve: Adjust salt. Drizzle a little fresh sesame oil. Curry leaf rice has an intense aromatic flavour. Serve with papad and pickle.