Curry Leaves Rice - Kariveppilai Sadam Recipe

Curry leaves are commonly used in Indian seasoning which enhances the taste and flavor of the dish. Most of the times we used to throw these away without knowing the fact that these curry leaves are packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.The best way to make your family consume curry leaves is to cook them in the form of rice. I have also uploaded a Curry Leaf thokku recipe earlier. Here comes the recipe for Curry Leaves Rice.

Ingredients

Cooked rice - 1 bowl
Salt as per taste

To Temper

Gingely oil - 2 tsp
Mustard seeds - 1/2 tsp

Urad dal - 1 tsp
Channa dal - 1 tsp
Peanuts - 1 tbsp (optional)
Hing and turmeric powder - a pinch

To roast and grind

Curry leaves - 1 cup, tightly packed
Channa dal - 2 tsp
Coriander seeds - 1 tsp
Sesame seeds - 1/2 tsp
Dry red chillies - 2

Method

1. Rinse the curry leaves well and allow them to dry completely. Heat a pan and dry roast all the ingredients except curry leaves mentioned under "To roast and grind" until they turn golden brown. 
2. Then add the curry leaves and saute for couple of minutes until they turn crisp. Allow to cool and then grind to a coarse powder. 
3. Take a wide pan add oil and do the seasoning with the ingredients mentioned under "To Temper". Roast them until all the ingredients turn golden brown. Add hing and turmeric powder, mix well and turn off the flame. 
4. Add the rice, required salt and the ground curry leaves powder. Mix well. Serve with papad or raita.

Notes

• You can even make this powder in bulk and prepare mix it with rice as and when needed.
• You can also add cashews instead of peanuts.
• You can also use this as a side dish for idly/dosa
• Finely chopped onions can also be sauted till golden brown and added to the rice as we do for biryanis. This will enhance the flavor of the rice

Baby Corn Rice Recipe

This baby corn rice is slightly different from the Baby Corn Pulav that I had posted earlier and is more flavorful. Looks very much appealing too. Try this simple recipe next time when you buy baby corns.

Ingredients

Basmati Rice - 1 cup
Water - 1.5 - 2 cups (adjust as per your soaking time and quality of the rice)
Baby Corn - 6-8 cut into small pieces
Onion - 1, cut  lengthwise
Curd - 1 tbsp
Red Chilly Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt, turmeric powder, hing as per taste

To Temper

Bay leaf - 1
Cloves - 2
Cinnamon stick - 1 or 2
Oil - 1 tsp
Ghee - 1 tbsp

To Grind

Onion - 1
Garlic - 5 or 6 cloves
Ginger - 1/2 inch piece
Mint leaves - 10

Method

1. Wash the basmati rice well and soak for 15-20 mins.You have to wash the rice well before soaking. If you do the reverse process the rice grains will break and the pulav will not look good.
2. Grind the ingredients listed under "To Grind" to a fine paste by adding little water.
3. In a pressure cooker, add oil and ghee and do the tempering with the list of ingredients mentioned. Then add the onions and saute till they turn translucent. Then add.the baby corn, corriander powder, garam masala, hing, turmeric and the ground paste.
4. Saute until the raw smell goes off, this might take around 5 or 6 mins. Then add curd, rice, water and required salt and pressure cook for 1 whistle and simmer for 2-3 minutes and then turn off the flame. 
5. Once the pressure gets released fluff it up with fork without breaking the rice. Enjoy with any kind of raita.

Nutritional Information

Baby corn is a cereal of wonder which comes with loads of nutrition. It is a good source of folic acid, potassium, vitamin B6, vitamin C and fiber. Baby corns are low in fat and a good source of protein. It is said to have anti-oxidant which is supposed to prevent cancers and heart diseases.

Green Moong Pulav - Green Moong Rice

I always love preparing one pot meal, the reason being very obvious, they are healthy and quick. Here is another nutritious dish which also can be made when you run out of vegetables. That too prepare this with the sprouted moong, it is a perfect healthy lunch box recipe. Serve it on its own or with a spicy side dish or with a simple raita.

Ingredients

Sprouted moong dal or soaked moong dal - 1/2 cup
Uncooked rice - 1 cup
Water - 3 cups
Salt - as required
Onion - 1, sliced lengthwise
Green chilli - 1
Ginger garlic paste - 1 tsp
Hing - a pinch

To Temper

Ghee - 1 tsp
Oil - 2 tsps
Cumin seeds - 1 tsp
Cinnamon stick - 2, 1" piece
Cloves - 2
Curry leaves - few

Method

1. Wash and soak the rice in water for 15 minutes. Simultaneously prepare the other ingredients and start with the tempering.
2. Heat ghee and oil, add cumin seeds and once they splutters add cinnamon stick, cloves and curry leaves. They add slit green chilli and onions. Saute until the onion turns transparent. Add ginger garlic paste and saute until the raw smell goes off.
3. Then add green moong and hing. Mix well and add 3 cups of water. Add required amount of salt, allow the water to come to a boil. Now add the rice, give a stir, close the pressure cooker and cook for 3 whistles and simmer for 5 minutes. 
4. Once the pressure subsides, mix gently without breaking the grains. Serve hot with any spicy gravy or a simple raita or your choice.

Mango Rice - Mangai Sadham

Mango rice is such a simple and easy recipe. This is VJs favorite. Whenever he sees raw mangoes in the vegetable shop he will pick one and ask me to prepare this rice. You don't need much of ingredients or any spice powders to prepare this. All you need is some cooked rice and grated mangoes, the mango rice will be ready in minutes. Preparation method is just the same as we do for Carrot Rice. So, here is the recipe!

Ingredients

Cooked Rice - 2 cups
Mango - 1, peeled and grated
Onion - 1, chopped
Peanuts - 1 tbsp (optional)
Turmeric powder - 1/4 tsp
Hing -a pinch
Salt as needed

To Temper

Oil - 2 tsp
Mustard seeds -1 tsp
Bengal gram/channa dal - 1 tsp
Urad dal -1 tsp
Green chillies -2 slit
Curry leaves - few

Method
If using peanuts dry roast them separately first and set aside. You can also use the store brought salted peanuts. Or instead of peanuts you can also use cooked peas. 

Take a wide pan, add oil and do the seasoning with the ingredients mentioned. Then add onions and saute until they turn transparent. Now add the grated mangoes, peanuts/peas, hing, turmeric powder, salt and stir well, just to mix them together and turn off the flame. Do not over cook.

Add the cooked rice and mix gently. Check and adjust salt. Enjoy with papad/chips or with any fry.

Coconut Rice - Thengai Sadam

Coconut rice is a very simple but a very tasty dish. VJ loves this the most, especially for dinner. It works great with leftover rice and if you have some grated coconut ready on hand, then can be made in a jiffy. The finely chopped ginger and the roasted cashews gives a nice aroma to this rice.

Ingredients

Cooked rice - 1 cup
Grated coconut - 1/2 cup or little more 
Mustard seeds –1 tsp
Channa dal/Bengal Gram/kadalai paruppu – 2 tsp
Urad dal – 2 tsp
Red chillies – 1
Green chillies - 2, chopped finely
Curry leaves – few
Ginger - 1 inch piece, finely chopped
Cashew nuts - 5 or 6
Oil, salt and hing as per taste
Method

Allow the rice to cool off completely. Rice should be cooked in a way that the grains are seen separately.

Heat oil in a kadai/ pan, add mustard seeds, when they splutter, add channa dal, urad dal, cashew nuts and roast till it becomes slightly brown. Add red chillies, green chillies, ginger, asafoetida and curry leaves and sauté for a few more seconds.

Add grated coconut and sauté for a few minutes till it becomes slightly brown. Add salt needed.
Add cooked rice and mix it well. Serve hot. It tastes good with potato chips or with delicious roasted potatoes!

Lemon Rice

A hassle-free lunch-box option, lemon rice is a favourite with young and old alike in southern india! Most often the best accompaniment for lemon rice is spicy roasted potatoes but I like to have coconut chutney as a side dish. That's a wonderful combination. Try this and may be you'll love it too..

Ingredients

Cooked rice - 1 cup
Lemon - 1
Ginger - 1 inch piece, chopped finely
Turmeric - 1/4 tsp
Salt as per taste

To Temper

Oil, mustard seeds, urad dal, channa dal, peanuts, red chilli, green chilli, curry leaves

Method

Allow the cooked rice to cool off completely. We do not want the rice to get mashed up while mixing. Squeeze the lemon juice and keep it ready. Take care to discard the lemon seeds.

In a kadai, do the tempering and add the chopped ginger and saute for few seconds. Add the turmeric powder and turn off the flame. Now immediately add the lemon juice and give a quick stir. Add this to the cooled rice along with required salt and mix well. Allow to sit for sometime so that the flavor blends well.

** Switch off the stove before adding the lemon juice. Else you may get a bitter taste if the lemon juice gets cooked for a long time.