Karivapaku rice / Curry Leaf Rice

Curry leaf plant is widely grown in tropical and sub tropical region. Most commonly used in Indian cooking and Sri lankan cooking.

Consuming 8 to 10 curry leaves per day keeps you away from grey hair, anemia, fatigue, cholesterol, Blood pressure and diabetes.

Many of us use curry leaves while tampering to get the flavor out it but often end up not eating it.

So lets make a healthy and spicy recipe of curry leaf.

Curry Leaf Rice
Preparation Time : 5 to 10 mins.
Cooking time: 10 to 15 mins.
Serving : 2 

Ingredients:
Curry leaves : 3/4th cup washed, cleaned and dried.
Garlic pods : 3 to 4 or more if you want more heat from gralic
Potato : 1 medium size cut in to small cubes
Carrot : 1 medium size cut in to small cubes
Green chilies: 3 to 4 or as per per your taste. If you want more spicy you can add few more.
Jeera : 1/2 Tbsp
Onion : 1 medium size sliced in ring shape.
Cooked rice : 2 and 1/2 cups to 3 cups
Oil for frying onions and sauteing rice.
Lemon: 1/2 wedge.
Coriander powder : 1/2 spn
Salt : As per taste.
Red chilly powder : 1/2 to 1 spn or as per your taste

Whole Masala
Green or black cardamom : 2
Cloves : 4
Cinnamon : 1/2 inch stick.
Sajeera : 1/2 spn
Kababchini : 3 to 4
Dried Bay leaf : 1
Black pepper powder : 1/2 spn or whole black pepper : 2 to 3
Marati moggu : 1 medium size

Method :

1. To 1 and 1/2 cup of raw rice add 2 and 1/4 cup of water, 1/2 tsp of salt, 1 marati moggu, 1 clove and 1/2 spn sajeera, 1 tbsp oil and cook it either in a pressure cooker or a rice cooker or oven.
2. Now grind curry leaves with garlic pods, green chilies and 1 tspn of oil.
3. Add little salt to onion rigs and toss them. Let it rest for 1 to 2 mins and fry them till golden brown and crispy.
4. Spread onions on a kitchen towel or tissue paper to remove excess oil. Keep them away from stove. Do not put a lid over onions as they may turn soggy.
5. Now take either heavy bottom aluminum pan or a non stick pan.
6. Add little oil or ghee into it and keep it on a medium flame.
7. Now add rest of the whole masala and saute them on medium flame for 3 mins.
8. Let the aroma ease out of whole masala and then add potato cubes and carrot cubes. (Adding vegetables are optional. If you either add any of your favorite vegetable or skip vegetable.)
9. Saute vegetables on low flame and close the lid.
10. Do not let steam out of the pot.
11. It takes 4 to 6 mins for veggies to cook up to 70% on low flame.
12. Now add curry leaf, green chilies and garlic paste and salt as per your taste, red chilly powder, coriander powder to the veggies and saute them and let it cook for 5 to 6 mins or until veggies get the flavor or curry leaf paste or until you see bit of oil on top of the veggies.
13. While its cooking take cooked rice in a flat bowl and let it cool down completely.
14. Now once veggies and curry leave masala is cooked add rice and saute them or toss them to mix curry leaf masala with rice.
15. Close the lid for 2 to 3 mins and let it cook on low flame. Do not let steam out of the pot to preserve aroma with in the rice.
16. Once it is done, add fried onion rings and lemon juice on top of rice and toss and serve it with Raitha. 

Note : You can also add curry leaf paste to your vegetable curries or in rasam. You can simply serve it as a dip for bread or chips. Consume how ever you want as it has got many health benefits.