Batukamma karivepaku saddulu
 
Prep time
Cook time
Total time
 
Key to this recipe is the right amount of curry leaves, spice from chilies, sourness from tamarind and salt. Note that depending on what kind of red chilies you use, amount of ingredients may vary. If chilies are spicy, to neutralize spice, you need to add more tamarind, salt.
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 2
Ingredients
  • 1 cup - well roasted and crushed curry leaves
  • 1½ tbsp - Channa dal
  • 1 tbsp - urad dal
  • 5 red chilies
  • ¼ tsp - coriander seeds
  • 1 tsp - sesame seeds - optional
  • 2 - 1-inch tamarind pods
  • ¼ tsp cumin
  • Salt
  • 1 cup rice. Plus more if taste need be adjusted.
  • 1½ tsp healthy oil
  • ¾ cup water.
  • For tampering:
  • 1 tsp - ghee or healthy oil
  • ½ tsp - Channa dal
  • 4 - curry leaves.
Instructions
  1. Roast curry leaves on medium flame until it is completely dry and crunchy.
  2. Cook 1 cup of rice, ¼th tsp salt and ½ tsp oil in ¾th cup water.
  3. In a pan, add oil. Heat to medium.
  4. Add red chilies. Cook until brown.
  5. Add cumin, Channa, urad dal, sesame seeds and coriander seeds.
  6. Fry till golden brown. Stir occasionally.
  7. Add tamarind pods. Fry another minute. Turn of the stove. Let it cool.
  8. Place all fried ingredients except curry leaves in a grinder.
  9. Grind to a powder. Now add roasted and crushed curry leaves and salt. Grind to a powder.
  10. Add powder to hot rice.
  11. Now optionally prepare to tamper.
  12. Add oil to a small pot. Heat to medium.
  13. Add cumin, Channa dal, and curry leaves. Pour on top of rice, mix well.
  14. Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/batukamma-karivepaku-saddulu/