Monday, 26 March 2018

Moringa and Curry leaves Rice

Moringa also known as drumstick leaves or Nugge soppu (Kannada) is very rich in nutrients. It is very good to consume this leaf orally to maintain haemoglobin level in the blood. Many do not like to use it in cooking because of the bitterness & the texture which does not allow it to blend in the cuisine even after cooking. So the best way to use it is in the powdered form.
Curry leaves or Karibevu (Kannada) on the other hand be used every day in our cooking while seasoning and even this is kept aside on the plate and is not consumed completely. This is also a nutritionally rich herb which is good to increase the hemoglobin level and it is good for healthier hair.
Here is a recipe of rice item using both these greens in large quantity, which tastes very good. It is perfect to carry for lunch box or for dinner if served with any raita.


Preparation time:  15 minutes
Cooking time: 20 minutes
Serves: 3-4
Ingredients:
Curry leaves – ½ cup (tightly packed)
Drumstick leaves– ½ cup (tightly packed)
Rice – 2 cups
Salt – to taste
Coriander Seeds - 2 tsp
Cumin - 1 tsp
Channa dal – 3-4 tbsp
Urad dal/ Black gram lentil – 2 tsp
Dry red chillis – 3-4 (as per taste)
Fenugreek seeds – ¼ tsp
Lemon juice or tamarind juice – 2 tsp, I used lemon juice here
Grated coconut – 2 tbsp (optional)
Coconut oil – 2 tbsp
Onion – 1 (optional)
Peanuts/ ground nuts – 2 tbsp
Cashews for garnishing (optional)

Method:
  • Clean both the leaves and remove hard stems. Wash the leaves well and spread on a clean kitchen towel and allow drying for few minutes.
  • Cook rice in a pressure cooker with 4 cups of water and salt to taste. It should be done in 3 whistles. Let the pressure settle down completely.
  • Chop onions and keep aside.
  • Heat a wok/ pan, add coriander seeds, cumin, channa dal, urad dal, fenugreek seeds and red chillis. Add few drops of oil and fry them until you get nice aroma. Avoid burning of ingredients. Add grated coconut at the end and sauté once. Transfer this to a plate and allow cooling.
  • In the same pan, add cleaned green leaves and fry until the leaves are wilted and they leave good flavor. Add this to the above fried ingredients. Let it cool down completely.
  • Now, take a mixer jar, dry grind all the fried ingredients along with leaves (curry leaves & moringa) and powder everything together. It need not be very fine powder.
  • Heat the pan; add coconut oil, mustard seeds & peanuts. Fry the peanuts & let the mustards splutter.
  • Add onions, salt as required (remember that little salt is already been added while cooking rice) and fry until they turn translucent.
  • Add cashews and the spice & greens powder that is prepared before. Sauté for a while and add rice, mix well.
  • Switch off the stove, add lemon juice and mix thoroughly.
  • Serve this rice when warm with choice of raita. Enjoy healthy & nutritious rice with your family.

Notes:
  • This rice can be prepared with any one variety of leaves; that is either of moringa leaves or curry leaves . You need not mix both, take 1 whole cup of any of these two  leaves! That tastes great too.
  • Even if you miss to add the spices (ingredients) such as coriander & cumin, the rice still tastes good.
  • Variations can be done by adding cinnamon, cloves and it can be done following the Pulao recipe as well
*Notes on moringa: 
  • Keep monitoring your health if you are consuming moringa leaves/ pods on regular basis. It may have adverse health effects such as stomach upset if consumed in larger quantities (leaves, pods, flower) especially in kids!
  • It is believed to have heat property on body & few chemicals cause negative symptoms.

Please share the recipe with your circle & do tag me in Facebook (as Nisha Mithoor)/ Instagram (@nishamithoor) if you try this recipe!  Thanks in advance.

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