Curry Leaves Rice

Ingredients

• 1/2 tsp Jeera (cumin) powder
• to taste Salt
• 2 tsp Jaggery
• 2 tsp Tamarind water
• 1 Dried red chilies
• 2 tbsp Peanuts
• 1/2 tsp Jeera (cumin) seeds
• 1/2 tsp Mustard seeds
• 1/2 tsp Chili powder
• 2 cups Cooked rice (leftover)
• 1 tsp Coriander powder
• 1/2 cup Dry curry leaves
• 1 tbsp Sesame seeds
• 1/2 tsp Peppercorns
• 1/4 tsp Methi seeds
• 1 tbsp Urad dal
• 1 tbsp Chana dal
• 2 tbsp Oil

Steps

1. Heat 1 tbsp oil, fry chana dal, urad dal, methi seeds, peppercorns, sesame seeds, and dry curry leaves.
2. Cool and grind with coriander, jeera, and chili powder to make a curry powder.
3. Heat 1 tbsp oil, add mustard seeds, jeera, peanuts, chana dal, urad dal, and red chilies. Fry briefly.
4. Add tamarind water, jaggery, and a little water. Stir well.
5. Add the prepared curry powder and mix.
6. Add leftover rice and salt. Mix everything well and heat through.
7. Serve hot with papad, raita, or curd.