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Curry leaves Pulao
Curry leaves Pulao

Before you jump to Curry leaves Pulao recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

You already know that the body requires a heart that is strong and healthy. Here’s a thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that working out on a regular basis and adopting a healthy lifestyle both factor greatly into the overall health of your heart. Still, are you aware that there are a number of foods that have been discovered to help you improve the health of your heart? In the following paragraphs, you will learn which foods are beneficial for your heart.

Believe it or not, beans are truly effective for your heart. The after effects of consuming beans might not be so pleasant to smell, but they’re good for the inside of your body. This doesn’t mean that the simple act of eating beans will weaken the effects of other bad foods you might be eating. What is true, though, is that putting kidney beans on your salad instead of chicken or consuming soy burgers instead of beef hamburgers is a superb course of action to take. Thankfully, beans are really tasty and who knows…you might not even miss consuming real meat.

There are dozens (if not more) of foods out there that that are great for your body. To be sure, the foods listed in this article can help your body in numerous ways. They are essentially wonderful, however, for improving your heart health. Incorporate these heart-healthy in your diet daily. Your heart will be grateful for it!

We hope you got insight from reading it, now let’s go back to curry leaves pulao recipe. To make curry leaves pulao you need 20 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Curry leaves Pulao:
  1. Get 1 1/2 cups Basmati rice
  2. Provide 1/2 teaspoon jeera (or a piece of cinnamon stick works too)
  3. Take 2-3 cloves
  4. Get 2 tablespoons coconut oil
  5. Take FOR THE CURRY LEAVES MASALA:
  6. Provide 1 tablespoon chana dal split Bengal gram dal
  7. Get 1 tablespoon coriander seeds
  8. Take 1 tsp jeera/cumin seeds
  9. Prepare 3 small green chilies/1 big jalapeno/Serrano pepper
  10. You need 1 dry red chilli
  11. Provide 1 1/2 cups loosely packed curry leaves
  12. Prepare 1/2 cup grated coconut (or a handful of almonds) fresh/frozen
  13. Get 1/4 teaspoon hing/asafetida powder
  14. Use 2 tablespoons coconut oil or any other odorless oil
  15. You need FOR SEASONING/TEMPERING:
  16. You need 1 tablespoon coconut oil
  17. Use 1 teaspoon mustard seeds
  18. Get 2-3 tablespoons cashew halves and peanuts
  19. Provide leaves Few curry
  20. Prepare 1/4 teaspoon hing/asafetida powder
Steps to make Curry leaves Pulao:
  1. Wash Basmati rice in several changes of water until the water runs clear, strain and soak in plenty of water for about 20 minutes. - - Separate curry leaves from the stalks, wash in plenty of water until clean and strain to remove excess water. Keep aside.
  2. TO MAKE THE CURRY LEAVES MASALA: - Heat oil in a medium sized saucepan or kadai and once hot, add the dry spices; jeera, coriander, chana dal and chillies. Saute on medium heat, stirring constantly until light brown.
  3. Add curry leaves and continue to fry until it is slightly wilted. Stir in the grated coconut and saute, stirring often until light brown and the curry leaves are crisp; about 2 minutes.
  4. Remove from heat, let cool and make a fine paste with a little water in a blender. Keep aside.
  5. TO MAKE THE CURRY LEAVES PULAO: - Heat a pressure pan with oil and once hot, add jeera and cloves. Saute on medium low heat until slightly aromat; a few seconds. - - Stir in the washed and drained rice and fry on medium heat, stirring constantly until most of the moisture is gone and each grain of rice glistens.
  6. Stir in the curry leaves masala paste; mix well.
  7. Add 1 ¼ teaspoons salt and 3 ½ cups water or 3 cups depending upon the quality of rice; mix well to combine. Cook on high. After first whistle, lower heat to medium low and cook for 7 to 8 minutes. Remove from heat and let cool to allow the pressure to drop naturally. Keep aside for 5 to 7 minutes.
  8. Open the pressure pan, fluff up the rice gently with a fork, taking care not to break the rice grains.
  9. TO PREPARE THE TEMPERING: - Heat oil in a small saucepan and once hot, add mustard seeds. As soon as they start to pop and crackle, add cashew and peanuts and fry on medium heat, stirring often until light golden and crisp. - - Stir in curry leaves and hing powder and add this seasoning to the pulao.
  10. Mix in the seasoning gently into the pulao, taking care to maintain the long grains of the rice. - - Serve spicy, healthy, no, onion-no,garlic, curry leaves pulao alongside a cooling raitha (vegans can use coconut yogurt), salad and some poppadums or potato chips.
  11. Recipe Notes - Use only fresh curry leaves to make the masala paste. - Adjust spice amounts according to taste. - Quantity of water can vary depending upon quality of rice. - For more flavor, nutrition and texture, feel free to include your favorite veggies like carrots, peas, green beans or even potatoes. - Vegans can avoid the raita or use coconut yogurt instead.

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