Curry Leaves Rice / Karuveppillai Sadham | Lunch Box Recipes

 We know that curry leaves have lots of medicinal beneficts.Curry leaves oil prevents hair fall and premature hair grey.

Whenever i got fresh leaves first i prepares curry leaves podi and stored in fridge.It can be served as side dish for idli,dosa ,Curry leaves rice and curry leaves kuzhambu etc..will share the recipe one by one...


Ingredients For Curry Leaves Podi

Curry leaves -1 cup (Tightly packed)
Dry red chillies -7
Whole white urad dal - 1/2 cup
Channa dal -2 tbsp
Salt -To taste
Pepper -1 tsp

Method

*Wash well the leaves and pat dry with towel to remove excess water from it.Spread it in clean cloth and dry it in shade for 2-3 hrs.

*Dry roast ingredients except curry leaves one by one in low flame.let it cool down.

*Spread the curry leaves in microwave plate,Microwave in high for 1 min.When you touch the leaves it should be break.

*First grind the dal and red chilli mixture to coarse and then add curry leaves and salt to a coarse powder.

*Cooled it completely and stored it in a airtight container.

Curry Leaves Rice

Ingredients :

Cooked Rice -2 cups
Curry leaves Powder -1/4 cup
Lemon Juice - 1 tbsp (adjust )
Salt- To taste

To temper
Gingelly Oil - 1 tsp+ 1 tbsp
Mustard seeds -1/2 tsp
Urad dal -1/2 tsp
Channa dal -1 tbsp
Red chillies -2
Cashews -8 broken

Method

*Mix the Rice with salt and 1 tbsp oil and lemon juice .

*Add curry leaves podi and tempering ingredients.Mix well

*Give a resting time for atleast 1/2  an hour before serve.

Vetrilai Poondu Sadham / Betel Leaf Garlic Rice | Lunch Box Recipes

 Betel leaves are sauted and cooked in spice mix.Betel leaf finds it place in all auspicious occasions.Recipe adapted from here.

Preparation time : 15 mins
Cooking time : 20 mins
Serves : 2

Ingredients :

For Rice:
Raw Rice - 1 Cup
Water -1 1/2 Cups
Betel leaves -2 (Remove the stalk and finely chopped)
Garlic cloves - 1/4 cup
Fennel Seeds -1/2tsp
Cinnamon stick -1/2 "piece
Curry leaves -1 sprig
Salt -To taste
Gingelly oil - 1 Tbsp

For Spice Mix:

Black Pepper -1 tsp
Black Sesame seeds - 1 tsp
Dry red chillies-2
Turmeric powder -1/4 tsp
Dry ginger powder -1/2 tsp

Method:

*Wash the rice well and soak it for 30 mins.Then drain the water ,cook it with 1 1/2 cups water.Once done spread it in a plate and allow it to cool.

 *Dry roast the Red chillies,Black sesame seeds and black pepper one by one.once it cool powder it along with turmeric powder and ginger powder.

*In a Non stick pan heat the gingelly oil ,add the fennel seeds,cinnamon stick,curry leaves one by one.Then add the garlic cloves.

 *Cook the garlic till it become soft.

*Now add the Cooked rice,Spice powder,salt and chopped betel leaves.Gently mix it well.

*Sprinkle a tbsp water,cover it with lid and cook it for 5 mins.

 *Take care not to burn it.Then take the lid and mix well.

*Switch off the flame and serve it with papad / fryums

MY NOTE:

*For perfect taste use gingelly oil and fresh spice mix.

 *Betel leaf should not be too young and too matured.

Garlic Rice / Poondu Sadham | Lunch Box Recipes

 Simple and Tasty recipe,Perfect For Lunchbox ...Adapted the recipe from here.

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves : 2

Ingredients :

Leftover Rice - 3 cups
Turmeric powder -1/4 tsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Channa Dal - 2 tsp
Urad dal - 2 tsp
Curry Leaves - 1 sprig
Small onion -10
Garlic - 1 hand fistful
Salt - To taste
Gingelly Oil - 3 tsp
Tamarind - blueberry size

Method

*In a kadai heat 2 tsp oil and roast the channa dal ,urad dal seperately.Keep it aside.

 *In same kadai roast the garlic,small onion,curry leaves one by one and switch off the flame.Now add the tamarind mix well.keep it aside for 5 mins.

*Once it cools down ,in a mixie firs powder the dals and the remaining roasted ingredients,grind it to a coarse paste without adding water.

 *Heat 1 tsp oil in a kadai temper with mustard seeds,once it splutter add hing and turmeric powder.Then add the leftover rice,salt,coarse paste.Mix it well in a low flame.

*Switch off the flame.Serve it after an hour.

MY NOTE

*Try to add gingelly oil  and country garlic,it enhances the taste.

Vangibath / Brinjal rice | Authentic Vangibath recipe

Vaangibath / Brinjal Rice is very popular rice dish

First let us know how to make Vangibath Powder

Ingredients

Coriander Seeds - 1 1/2 tbspn
Channa Dal - 3/4 Tbspn
White Urad Dal - 3/4 Tbspn
Red chillies -2
Kashmiri Chilli - 4 (Its gives nice colour )
Cloves - 2
Cinnamon Sticks  1" size - 2
Oil - 11/2 Tbspn

Method 
*Heat Oil in a pan  roast the ingredients one by one .Once it cooled down grind it in mixie to a fine powder.Cools down completely and stored it in a airtight container.

Vangibath Recipe

Ingredients

Cooked Rice - 2 Cups
Vangibath Powder - 1/4 cup
Small Brinjal - 6 (Cut it into a medium size)
Salt -To taste
Oil - 1/4 Cup
Mustard Seeds -1 tspn
Channa dal -1 tspn
Curry leaves -1 sprig
Turmeric pdr -1/2 tspn
Jaggery - 1 tspn
Tamarind Paste - 2 tspn
Grated Coconut -1 Tbspn

Method

*Keep the cut brinjal in water to avoid discolouration.

*Heat oil in a pan add the mustard seeds+channa dal and curry leaves one by one .Fry it until it turns golden brown.

*Now add the squeeze the water from the cut brinjal and turmeric powder.

*Cover and Cook it for 5-10 mins in low flame.

*Once the brinjal is cooked add the salt+vangibath pdr+tamarind paste+jaggery+grated coconut.Mix it well.

*Cook it very low flame until the oil leaves the mix.

*Now add the rice,mix it gently.

*Cover it and let it be on low flame for 5 mins and switch off the flame.

*Now Vangibath is ready to serve,Enjoy with Papad / Raita /Potato Fry

MY NOTES

*Try to use Green colour brinjal,it gives nice flavour to the dish.Here its difficult to get that brinjal so i used small purple brinjal.

*For Vangibath masala try to use kashmiri chillies it gives nice colour..