South India has several different kinds of flavored rice. The most popular is lime rice. It is easy to put together. When unexpected guests drop in, this is the first thing that the host puts together. Served with a potato roast and papads. The other popular ones are tamarind, sesame, coconut, tomato, eggplant rice. Also made are raw mango rice, peanut rice and many such. I make one of these every month. But in all my years, I have never had a curry leaves rice. That is surprising but true. So I decided to correct this situation last month and ventured into a curry leaves rice. I was a little hesitant on how it would taste since curry leaves are not everybody’s cup of tea. But, oh my god, did it taste wonderful. I just couldn’t believe it. And had a second helping – and a third. I then repeated this meal for dinner too. Not only me, everyone in my home were floored with this preparation. I paired it with an aviyal (mixed vegetable curry) and a raita. The combinations were exciting too. I must admit that it was a meal that I thoroughly enjoyed. And intend to repeat it soon. So, it is with great pleasure that I am sharing the recipe.

Ingredients
1 tbsp split black lentils (urad dal, ulutham parupu)
1 tbsp Bengal gram (chana dal, kadalai parupu)
1/2 tsp coriander seeds (sabut dhania, kothamalli varai)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
3 dried red chilis whole + 1 red chili broken into two parts
2 tbsp coconut (not grated)
A small ball of tamarind
1/2 cup curry leaves
1 tsp mustard seeds (sarson, kadugu)
A pinch of asafoetida (hing, perunkayam)
1 sprig curry leaves
2 tbsp peanuts
2 cups cooked rice
Unrefined salt to taste
Method
Heat a wok and the split black lentils, Bengal gram, coriander seeds and cumin seeds
Roast on low flame till the lentils turn golden brown
Add the 3 red chilis, tamarind and coconut
Continue to roast on low flame for a couple of minutes
Add the 1/2 cup curry leaves
Continue to roast till the curry leaves are crisp
Remove from flame and cool completely
Transfer to a blender and grind to a fine powder
Set aside
Heat another wok and add the mustard seeds
When they begin to splutter, add the single dried red chili, asafoetida, 1 sprig curry leaves and peanuts
Roast till the peanuts are crunchy
Add the cooked rice, the blended masala and salt
Mix gently so that the rice is evenly mixed with the masala
Add 2 tbsp of water and mix again
Cover and simmer for 3 minutes
Remove from flame and transfer to a serving bowl
Serve at room temperature
Enjoy!