Curry leaves are the foliage of the curry tree. This tree is native to India, and its leaves are used for both medicinal and culinary applications. They’re highly aromatic and have a unique flavor with notes of citrus.
Curry leaves are not the same as curry powder, though they’re often added to this popular spice mixture and popularly used in cooking to add flavor to dishes, such as curries, rice dishes, and dals.
Aside from being a versatile culinary herb, they offer an abundance of health benefits due to the powerful plant compounds they contain.
This recipe can be cooked within few minutes, but the taste will have a little bit of bitter, if need we can add jaggery powder while eating. This kanji can be feed to toddlers too.
LETS GET COOKING:
karuveppilai kanji | Curry leaf Kanji
Course : Breakfast
Cuisine : Indian
Prep time : 5 minutes
Process time : 20 minutes
Total time : 25 minutes
Curry leaves - 3 to 4 strings
Coconut milk - 1/2 cup
Rice(soaked) - 1 cup
Fenugreek seeds - 1 tsp
Pepper - 1 tsp
Pink rock salt - as per taste
Water - 1 cup
Wash the curry leaves and remove from the strings, add them into blender with water and grind them into juice. Strain the juice and keep aside.
Take 1 cup of rice wash them well and soak it for 1 hour.
Now in a pan add water, bring it to boil, once water is boiled add soaked rice with water into it, with required salt and mix it. Cover and cook them half.
Now add fenugreek and pepper to the half cooked rice, again cover and cook the rice until they become mushy.
Now pour the curry leave juice to it and mix, cook them until raw smell of juice vanishes.
Add coconut milk to the cooked curry leave kanji and mix well and cook for 1 minute and off the flame.
Serve hot, if need add jaggery powder to the kanji.
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