Author Notes
Rice is one of the most common leftover in our refrigerators; this dish is a beautiful, fresh, herby celebration of left over rice with another staple of our fridges - fragrant, aromatic curry leaves. —Dhanya Samuel
Ingredients
- For the rice
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6 cups
leftover white rice
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1/2 teaspoon
mustard seeds
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1/2 teaspoon
urad dal (vigna mungo/dehusked black gram)
-
1/2 teaspoon
chana dal (split bengal gram)
-
1/2 teaspoon
cumin/jeera seeds
-
2
red whole dry chillies for tempering
-
1/2 teaspoon
turmeric powder
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Cashew nuts roasted for garnishing
-
to taste
Salt
-
2 tablespoons
sesame oil ( this oil makes a great difference to the taste )
-
1 tablespoon
vegetable oil
- Curry leaf spice blend
-
1 1/2 cups
washed curry leaves firmly packed
-
8
whole red chillies
-
1 teaspoon
pepper corns
-
1 teaspoon
coriander seeds
-
1 teaspoon
fenugreek seeds
-
a small marble
Tamarind
-
a pinch
Asafoetida/hing powder
Directions
-
Heat 1 tbsp vegetable oil and roast the curry leaves till dry and lightly crisped up; remember to do this on low heat or the leaves will burn.
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Cool the leaves and grind with the rest of the ingredients under spice blend. It might get a little pasty due to the tamarind; just add a few drops of water which will help bring all the ingredients together.
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In a wok or large pan, heat mustard oil, crackle the mustard seeds and then add the lentils, dry red chilli, cumin, cashewnuts and turmeric. Add the ground curry leaf spice blend and mix well for a minute. (If you prefer less heat, add only half of the curry leaf spice mixture).
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Add the rice and stir through till well mixed.
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Serve hot with raita/yoghurt dip
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