Thursday, August 20, 2009

Curry Leaf Rice


Curry leaves - 1 cup
Tamarind - 1 tsp, concentrated
Red chili - 2 *
Black pepper - 1/2 tsp
Garlic cloves - 1
Cumin seeds - 1/2 tsp
Rice - 2 cups, cooked
Oil - 2 Tbsp
Salt *

Grind all the ingredients except oil, add 1-2 Tbsp of water if you need. In a heavy bottom pan, add 2 Tbsp of oil. Add the ground curry leaves paste and stir until all the water evaporates from the paste. Add this paste to the rice and mix well. Add more paste or salt per your taste. Can store this paste in refrigerator for 1-2 weeks.

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