Curry leaves are part of south indian cooking. It is rich in Calcium, Iron and Phosphorous, It is also rich in Vitamin A, Vitamin B, Vitamin C, Vitamin E.
It is also helps flushing out the fat.
Ingredients :
Boiled Rice - 2 cups
For paste :
Dry red chillies - 6 - 8 nos
Tender Curry leaves- 1/2 cup
Fresh coconut - 1/2
Garlic pods - 5 nos
Tamarind - soaked lemon size in water
For seasoning :
OIL - 2 TSP
Mustard seeds - 1 tsp
Chopped onion - 1nos ( 1/4 cup )
Tomato - 1 nos ( cut in to peaces )
Salt - to taste
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