Karivembu Choru Recipe
I made this Karivembu Choru last weekend for a change, when some unexpected guests visited. It was a tremendous success. Try this wonderful Karivembu Choru recipe for yourself!
Ingredients
400 g rice
For the tempering;
50 ml sesame oil
5 g mustard seeds
25 g black gram (urad) dal
10 g whole red chillies
A few curry leaves
For the curry leaf powder:
50 g curry leaves
10 ml oil
50 g coriander seeds
10 g peppercorns
10 g cummin (jeera) seeds
5 g fenugreek (methi) seeds
20 g black gram (urad) dal
20 g gram (chana) dal
5 g asafoetida
Salt to taste
Directions
Dry roast the curry leaves till crisp and keep aside.
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.
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.
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