Karivembu Choru Recipe
Ingredients
| Rice | 400 Gram | |
| Sesame oil | 50 Milliliter | |
| Mustard seeds | 5 Gram | |
| Black gram | 25 Gram | |
| Whole red chilies | 10 Gram | |
| Curry leaves | 4 | |
| Curry leaves | 50 Gram | |
| Oil | 10 Milliliter | |
| Coriander seeds | 50 Gram | |
| Peppercorns | 10 Gram | |
| Jeera seeds | 10 Gram | |
| Fenugreek seeds | 5 Gram | |
| Black gram | 20 Gram | |
| Chana dal | 20 Gram | |
| Asofoetida | 5 Gram | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2505 Calories from Fat 667
% Daily Value*
Total Fat 76 g117.4%
Saturated Fat 10.1 g50.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 481.7 mg20.1%
Total Carbohydrates 408 g135.9%
Dietary Fiber 42.3 g169.2%
Sugars 4.2 g
Protein 55 g109.4%
Vitamin A 17.8% Vitamin C 43.8%
Calcium 83.7% Iron 122.6%
*Based on a 2000 Calorie diet
Directions
Using 10 ml of the oil, roast the coriander seeds, peppercorns, cummin seeds, fenugreek seeds, urad dal, chana dal and asafoetida powder, till the dais turn golden brown.
Powder the curry leaves, the dal mixture and the salt finely, and set aside.
To make the rice: Boil the rice separately till cooked, and set aside to cool.
Heat the oil in a pan; add the mustard seeds and allow them to splutter.
Add the urad.dal and the red chillies and saute till golden brown.
Add the curry leaves and stir for a few minutes.
Remove from heat.
Toss the rice with the curry leaf powder, mixing well.
Serve hot.
Chef
