Curry Leaf Rice

Ingredients

• - 2 cups raw rice
• - fresh curry leaves (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 sprig fresh curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.
5. Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.
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. Season: Add salt.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice turns deep green from the curry leaf mixture.
10. Serve: Adjust salt. Drizzle a little fresh sesame oil. Curry leaf rice has an intense aromatic flavour. Serve with papad and pickle.