Recipe
Curry Leaves Millet Rice
Curry leaves are iron- and antioxidant-rich, great for hair and eye health. This recipe uses barnyard millet, but works with white rice or other millets too — the curry leaf podi gives it a unique flavour.
Ingredients
To roast and grind
- Urad dhal – 2 tbsp
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Pepper corns – 1 tsp
- Red chilli – 3 nos
- Curry leaves – 1 cup
Main
- Gingelly oil – 1 tbsp
- Mustard seeds – 1 tsp
- Bengal gram dhal – 1 tsp
- Urad dhal – 1 tsp
- Ground nuts – 4 tbsp
- Red chilli – 2 nos
- Curry leaves
- Cooked millet rice – 2 cups (barnyard millet)
- Pink salt – as required
Instructions
- Heat your cast iron skillet and add gingelly oil, urad dhal, coriander seeds, cumin seeds, pepper, red chillies and fresh curry leaves; sauté.
- Cool for a minute, then grind the fried ingredients into a fine coarse powder.
- Heat the skillet again with gingelly oil, mustard seeds, Bengal gram dhal, urad dhal, ground nuts and red chillies; add cooked millet rice and sauté.
- Add salt and the ground curry leaves powder as required. Garnish with curry leaves.
- Nutritious and healthy curry leaves millet rice is ready to serve.
Step by step
