KARIVEPILLAI-MILUGU RICE

INTRODUCTION

INGREDIENTS

This Rice variety is" NOT TAUGHT " by the cook who had prepared a similar rice during the wedding I attended last week in Madras. When I asked him, he gave a vague reply to method of preparation. He said "konchum Milagu and Naraiya Kari veppilai. Even though the taste was very Drab, I liked the simplicity of the rice and flavour of Curry leaves. I set working on innovative approach using some flavour and taste enhancing ingredients and came up with surprising three varieties of rice dish which I loved and so did my daughter who is a strict examiner. So here is the first result to make you fall in love with it.

Ponni Rice (old)3/4 cup
Coconut Grating 3/4 cup
Curry leaves 1 Bunch (to make 1/2 cup of paste)
Black pepper 2 to 3 spoons Coarsely ground
Black pepper powder 1/2 spoon
Ghee for tempering 3 to 4 ladles
Mustard seeds 1/2 spoon
Salt to taste

Cook rice in your usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, now add coarsely ground Pepper and pepper powder. Mix thoroughly and set aside. Grate coconut and with Green curry leaves together re grind in a chutney bowl and make paste. set aside. Take the Ghee in a kadai and add Mustard seeds Heat up the Ghee and when you find that mustard just starts popping, add paste of Curry leaves and coconut immediately and turn it briskly. The paste needs to be fried on a slow medium flame for two minutes . Ensure that the Ghee starts leaving and a fine aroma of curry leaves is coming. Let the fried paste cool sufficiently. Now thoroughly mix the paste with Rice .Before that check for salt. .Reheat the rice immediately in the same kadai and serve it Hot. I , however I would like you to cook this rice about an hour before dinner or lunch. This will give off more delicate aroma of curry leaves . You can enjoy this rice with Coconut chutney, plain curd or for that matter Rasam. You can pack this rice in small Katoris , press tightly and invert it in serving plate when you serve the dinner. Try to serve coconut chutney with this form of Katori serving. This rice will surprise you by its taste and its aroma. Enjoy!!! Ps. Select mature curry leaves only. They have more aromatic oil content then Young leaves. And as usual Don't forget to post the feedback.

Enjoy!!!