August 24, 2017

KARAPINCHA KANDA (CURRY LEAF KANJI)

Ingredients:
Kakukuhaal (red) or white rice -1/2 cup
garlic - 10 gms
Water - 3 cups
Curry leaves- 300 gms
Fresh coconut - 300 gms (grated)
Salt to taste

Method:

  • Put the rice, garlic and 2 cups of water in a pot and boil until the rice is cooked.
  • In a blender, mix the curry leaves and grated coconut together with one cup of water and strain the mixture.
  • Add it slowly to the rice.
  • Stir well and cook for 8-10 minutes.
  • Season with salt and serve with piece of jaggery. 


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