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- Duration: 20 minutes
- Serves: 2 people
Spice Level: Low
Use only fresh green curry leaves as darker and older leaves don't have as much flavour and aroma.
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Curry leaves are highly regarded in Ayurveda. Consuming them as a part of the daily diet is said to maintain insulin levels in our body, improve hair growth, reduce acidity and aid in digestion.
- Steamed rice (2 cups)
For Masala Paste
- Curry leaves (kadipatta) (1 cup)
- Green chillies (hari mirchi) (2)
- Cumin seeds (jeera) ( 1 tsp)
- Coriander (dhaniya) seeds (2 tsp)
- Coconut (nariyal), grated (1/4 cup)
- Green mango (kairi), grated (1/2 cup)
- Oil (3-4 tsp)
- Groundnut (moongfali) (1 tbsp)
- Yellow split peas (chana dal) (1 tsp)
- Mustard seeds (sarson) (1/2 tsp)
- Asafoetida (hing) (1/4 tsp)
- Salt (to taste)
- In a grinder, place all masala ingredients and blend to a fine paste using little water.
- Heat oil in a pan, add groundnuts, stir until brown and then add chana dal, saron and hing. Sauté on high until the chana dal turns pink.
- Add the ground masala and cook for a few minutes, until aromatic.
- Finally add the cooked rice and salt. Stir gently until rice and paste are evenly mixed.
- Chitranna is now ready to be served warm with raita.
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