Ajwain Leaves Rice | Karpooravalli Rice | Rice Recipes | Special Desi Recipes
Ajwain leaves rice is a delightful culinary creation. The earthly and slightly pungent flavor of ajwain leaves infuses the rice, accompanied by a tangy mango pickle and crispy papads, making a unique and appetizing meal.
Ajwain leaves rice, also known as Ajwain Leaf Rice" Or " Karpooravalli Rice ", is a flavorful and aromatic dish made using the Ajwain plant leaves, known for their distinctive taste and medicinal properties. Ajwain leaves are fresh, tender leaves with a pungent smell. Ajwain leaves are known for their carminative properties, help digestion, and can relieve indigestion gas and bloating.
Ajwain leaves have many health benefits including antimicrobial properties, helping to fight infections, and also helping in reducing inflammation and associated pain. These leaves are used in remedies for respiratory conditions like asthma, bronchitis, and the common cold.
The distinct flavor of ajwain leaves adds a unique taste to the rice, making it a delicious and aromatic dish that is easy to digest, providing a soothing effect on the stomach, and making it a wholesome and nutritious meal option.
Serve the aromatic rice with the Indian pickle and the papads. Indian pickles add a burst of tangy, spicy flavor that complements the subtlety of ajwain leaves rice. Common types of pickles include mango, lime, or mixed vegetable pickles, each offering a unique taste profile. Place a small spoonful of pickle on the side of the plate along with crispy wafers of papads. Pickle intense flavors and a crunchy papad will enhance each bite and pair well with the softness of the rice
Video Recipe Of Ajwain Leaves Rice
Ingredients:
- Ajwain Leaves - 20 to 25 Leaves
- Oil - 3 Tbsps.
- Chana Dal - 1/2 Tbsp.
- Urad Dal - 1/2 Tbsp.
- Mustard Seeds - 1/2 Tsp.
- Cumin Seeds - 1/2 Tsp.
- Dry Red Chillies - 2
- Green Chillies - 2
- Curry Leaves
- Onion - 1 Big
- Pepper Powder - 1/2 Tbsp.
- Cooked Rice - 3 Cups.
- Chopped Garlic - 1 Tbsp.
- Coriander Leaves
Preparation:
- Firstly cook the rice until it's fluffy and set it aside.
- In a pan, heat oil and add chana dal, urad dal, mustard seeds, and cumin seeds. Once they splutter, add finely chopped dry red chilies, green chilies, and chopped garlic.
- Saute for about 1 minute then add onions along with salt.
- Saute until golden brown.
- When the onions are brown add the finely chopped ajwain leaves and saute for about 1 minute.
- When the leaves are combined with the spices add cooked rice along with pepper powder and mix thoroughly to ensure the seasoning and ajwain leaves are evenly distributed.
- Close and cook for about 2 minutes and finally add coriander leaves and serve hot with pickle and papad and enjoy.
No comments:
Post a Comment