Curry leaves rice(karibevina chithranna)

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KONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve curry leaves rice(Chithranna)

Serves: 3-4

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

12. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA                                                             Ingredients of seasoning & garnishing

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.KONICA MINOLTA DIGITAL CAMERA                                                                                   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

7. Salt – as neededKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of wet masala 

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.KONICA MINOLTA DIGITAL CAMERA                                                        Curry leaves being dry roasted till crispy

4. Dry roast black gram dal in a spatula till crispy and light brown.  Allow it to cool.KONICA MINOLTA DIGITAL CAMERA                                                                        Blackgram dal being dry roasted

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)KONICA MINOLTA DIGITAL CAMERA                                                          The ingredients of wet masala in the mixy bowlKONICA MINOLTA DIGITAL CAMERA                                                                                      The grind wet masala

6. Add the grind wet masala to the seasoning from step-2 to it and stir till done.KONICA MINOLTA DIGITAL CAMERA                                                             Wet masala being added to the seasoning

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…KONICA MINOLTA DIGITAL CAMERA                                                                     Cooked basumati rice being addedKONICA MINOLTA DIGITAL CAMERA                                                                   Ready to serve curry leaves rice 

8. Transfer it to a serving plate and enjoy with any side dish of your choice or even plain..Yummm!!KONICA MINOLTA DIGITAL CAMERA                                             Ready to serve curry leaves rice with capsicum side dish

Serves 3-4

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.

4 thoughts on “Curry leaves rice(karibevina chithranna)

    Pushpa said:
    October 5, 2014 at 9:22 am

    This looks delicious, looking forward to trying it!! Just found your blog today, thank you for your nice recipes!🙂

      prathibalrao responded:
      October 6, 2014 at 9:03 pm

      Hi Pushpa,

      The comment is an encouragement to me and thanx a lot for visiting my blog leaving a feed back!!!

    Sushma Mallya said:
    October 6, 2014 at 6:12 pm

    wow Looks so yummy and nice bookmarked to try🙂

      prathibalrao responded:
      October 6, 2014 at 9:19 pm

      Hi Sushma,

      It is a long time i am seeing your comments on my blog. Any way thanks for dropping by and commenting too!!!

      On Mon, Oct 6, 2014 at 6:12 PM, The Indian Food Court wrote:

      >

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