Cook what you grow
South Indian Curry Leaf Rice
A big cutting of sprigs roasted crisp and ground into karuveppilai podi with dal and chile, then folded through warm rice under a mustard seed tempering.
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Ingredients
serves 4From the garden
- 8 sprigs fresh curry leaf sprigs, leaves stripped from the stems · about 2 packed cups of leaves; most go into the podi, a loose handful into the tempering
- ⅓ cup raw shelled peanuts · cured and dried; skins on or off
- 3 dried red chiles, broken in half, most seeds shaken out
From the pantry
- 4 cups cooked long-grain rice, cooled and separated · from about 1 1/3 cups raw; day-old rice folds best
- 3 tbsp split urad dal, or brown lentils, picked over
- 3 tbsp sesame oil · the plain gingelly kind rather than the dark toasted one
- 1 tsp black mustard seed
- 1 lemon · juice only, added off the heat
- 1 tsp black peppercorns · whole, for the podi
- salt · to taste