karuveppilai kanji | Curry leaf Kanji

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

Ingredients:

• 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

Instructions:

1. 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.

2. Take 1 cup of rice wash them well and soak it for 1 hour.

3. 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.

4. Now add fenugreek and pepper to the half cooked rice, again cover and cook the rice until they become mushy.

5. Now pour the curry leave juice to it and mix, cook them until raw smell of juice vanishes.

6. Add coconut milk to the cooked curry leave kanji and mix well and cook for 1 minute and off the flame.

7. Serve hot, if need add jaggery powder to the kanji.

Pictorial :

wash the curry leaves and remove from string

into blender and make juice and strain it

in a pan add water

in hot water, add soaked rice

salt

mix

cover and cook

fenugreek seeds

pepper

mix again

cook until they turn mushy

add curry leaf juice

boil well

coconut milk and heat for 1 minute

ready to serve

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