Navaratri literally means nine nights, where devotees worship nine different forms of goddess. People across the country have unique ways of celebrating. During these festive days, offerings (prasad) are made for the deity. In some families, flavoured rice is common in such offerings.
Curry leaves are typically used in tadka/tempering. A curry leaf flavoured rice is delicious too. I have limited the curry flavour to not make it too strong. Since the powders are freshly prepared the aroma and flavours are really nice. Its a great recipe for quick lunches.
Ingredients to make powder
- Ground nuts – three tbsp
- White sesame seeds – one tbsp
- Dried red chilli – six
- Coriander seeds/ dhaniya – one tsp
- Cumin / jelakara – one tsp
- Curry leaves / karevepaku – one-fourth cup
Procedure to make powder
In a pan, dry roast ground nuts, sesame seeds, cumin seeds,coriander seeds and red chillis until lite brown. Transfer to plate. Now add curry leaf and roast on low flame, until crispy. Cool it. In a grinder, add all of roasted ingredients and make a fine powder. Keep it aside
Ingredients to make rice
- Boiled rice – three cups
- Salt – to taste
- Turmeric powder – one-fourth tsp
- Urad daal / minapappu – one tbsp
- Cumin / Jeera – one tsp
- Mustard seeds / avalu – half tsp
- Coriander leaves – three tbsp
- Lime juice – one tbsp
- Oil – three tbsp
Procedure to make rice
In a hot pan, add oil, mustard seeds, jeera seeds and urad daal. Fry them until they are light brown. Add turmeric powder and curry leaf powder. Add rice and lime juice. Mix well. Turn off the heat.
15 to 20 mins