Thursday, February 22, 2007
Karivepillai kothu Idyiappam / Curry leaves flavoured Indian Rice Noodles
Curry leaves flavoured rice noodles, a healthy yet simple breakfast item.This is my first entry for WHB hosted by Anna of Anna's Cool Finds.
Curry leaves, a familiar herb used mainly in south Indian cuisine which loaded with good flavour and medicinal qualities.For more info about curry leaves,Click here
Dry Indian Rice noodles - 1/2 packet
Oil - 1tsp
Mustard seeds - 1tsp
Green chillies - 1tsp (chopped)
Onion - 2tbsp (chopped)
Turmeric powder - 1/4tsp
Salt - As needed
Ghee - 1tsp
Dry Roast and Powder the following
Black peppercorns - 1tsp
Urad dal - 2tsp
Jeera - 1tsp
Dry ginger - 2 pieces
Curry leaves - 20 to 30
Cook the dry rice noodles according to package instructions.In a pan, heat 1 tsp oil.Once the oil is hot, fry mustard seeds,green chillies and onion.Onions doesn't have to be fried well, just the color change that's enough.Now add the powdered masala.(Add little bit less masala if don't want it too spicy).Fry well and then add turmeric powder and salt.Reduce the heat and add ghee and prepared rice noodles to this.Mix well without breaking the noodles too much.
P.S. : If you don't have dry ginger at hand, you can substitute that with fresh grated ginger.Add fresh ginger while frying green chillies.
Recipe Source : Kumudam.com
Tips : Curry leaves can be dry roasted and powdered and store for months.To achieve maximum benefits of curry leaves, add this powdered curry leaves to dishes instead of full curry leaves.