Time taken: 45 minutes
Kadi patta or curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavour to every dish it is added to. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.
It has a load of health benefits. It keeps Anemia at bay.It protects your liver from damage. It keeps your blood sugar level under check(fights diabetes). It also lowers cholesterol levels and protects you from heart disease. Can help relieve the symptoms of diarrhoea. It can reduce the side effects of chemotherapy. Reduces congestion in the chest and nose. It is geat to stop hair fall. It stops premature ageing. It strengthens the organs of your stomach and helps with digestion
Curry leaves in english is karbevina soppu in kannada , karuvpale in tamil , kadi patta in marati and Karibevu in konkani is well known and needs no introduction. We south indians use this in most of our seasoning in the daily menu. I have already put up curry leaves chutney powder on this blog. This chithranna being the second recipe. Here it goes:
What you need to have:
1. Basumati rice – 1 cup
Ingredients of Seasoning & garnishing:
1. Mustard – 1 teaspoon
2. Blackgram dal – 1 teaspoon
3. Cumin seeds – 1/2 teaspoon
4. Peanuts – a handful
5. Cashews – 1 teaspoon
6. Curry leaves – 1 sprig
7. chopped green chili – 1
8. Turmeric powder – a pinch
9. Cooking oil – 2 teaspoons
10. Fresh grated coconut – 2 tablespoons
11. Lemon juice – 1 teaspoon
What you do with what you have:
1. wash and drain water from basumati rice and keep it aside for a while. Later on cook it in the cooker adding required quantity of water till done. The rice grains should be separate.
2. Place a wide skillet with 2 teaspoons of cooking oil it on low/medium flame. When heated add mustard seeds to it. Once it starts spluttering add blackgram dal to it and fry till done. When done, add chopped green chili and curry leaves to it. Later on add broken cashews and peanuts together and fry till brown and crispy. Add turmeric powder as well to it and stir for a second. Seasoning in progress
Ingredients of wet masala:
1. Curry leaves (tender) – 1 cup(packed)
2. Pepper corns – around 5
3. Black gram dal – 1 tablespoon
4. Green chili – 2-3(as per taste)
5. Fresh grated coconut – 2 tablespoon
6. sugar – a big pinch
3. Place a wide skillet and dry roast curry leaves till crispy on a low/medium flame. Make sure the colour is intact but it turns crispy. Cool it and keep it aside. Curry leaves being dry roasted till crispy
5. Adding a few drops of cooking oil and fry green chili till done and keep it aside. Transfer all the ingredients of wet masala to a mixy bowl and grind it to a medium fine consistency adding very little water in steps.(curry leaves, green chili, blackgram dal, pepper corns, grated coconut , sugar and salt) The ingredients of wet masala in the mixy bowl The grind wet masala
7. Add a little water and fry till all water evaporates and a homogeneous mix is formed. Add rice from step-1 and give a stir with wooden spatula gently. Add grated coconut and lemon juice checking for salt too… Cooked basumati rice being added Ready to serve curry leaves rice
Time taken: 45 minutes
Good to remember: 1. Use tender curry leaves for the dish. As there are chances that the dark green ripe curry leaves tend to turn bitter.
2. Rice corns should be separate and well cooked.
3. One can even relish the dish with a salad.