18 February, 2020
CURRY LEAVES RICE/KARIBEVINA CHITRANNA
One of the very healthy, filling, nutritious rice bath/chitranna. The word chitranna translates to ‘masala rice’. Had lot of fresh curry leaves, so thought of making this rice dish which contains more amount of this herb in it. Basically a dry powder is prepared using curry leaves along with few spices and we can mix that powder with rice by making a tempering/tadka/oggarane as and when required for the desired quantity of chitranna you wish to prepare.
Once you prepare this powder and keep it stored, then this is a 2 minutes recipe which you can pack for the tiffin box too. Here is the method in which I make this particular rice preparation.
Ingredients : measuring cup used – 250 ml
- Fresh curry leaves – 1 cup (tightly packed)
- split black gram/uddina bele/urad dal – 2 tbsp
- Black pepper corns – 1 tsp
- Cumin seeds – 1 tsp
- Whole red chilies (mildly hot/byadigi) – 6 nos.,
- Hing – 1/8 tsp
- Tamarind – 1 tsp
- Jaggery – 1 tsp
- Rock salt – 1 tsp
PROCEDURE :
- Dry roast everything without burning
- Let the mixture get cool, then grind into a coarse powder and use as per the requirement
To prepare the rice bath : servings 3
- Cooked rice – 3 cups
- Sesame seeds oil – 1&1/2 tbsp
- Ghee – 1 tsp
- Cashew nuts – a fistful (optional)
- Mustard seeds – 1 tsp
- Split black gram/uddina bele – 2 tbsp
- Green chili – 1 or 2 (adjust)
- Turmeric powder – 1/2 tsp
- Prepared curry leaves powder – 3 tbsp
- Grated fresh coconut – 1/2 cup
PROCEDURE :
- Heat sesame seeds oil in a pan/kadai, put mustard seeds, split black gram, green chili, turmeric powder and prepared curry leaves powder and saute for a minute
- Now add in the coconut and the cooked rice, reduce the heat and stir while combining everything well
- Heat ghee and roast the cashew nuts in that and add them into the prepared rice. This is optional but adding them enhances the look and taste
