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1 cup cooked rice
2 tbsp peanuts
¼ cup tender curry leaves
¼ cup fresh/frozen coconut
1 green chili
small lemon size tamarind
2 tbsp ghee/butter/oil
1 tsp cumin seeds
salt as required
red chili flakes as required
pinch of turmeric powder
Grind curry leaves, coconut, green chilly, and tamarind by adding a little bit of water to a coarse texture. Keep it aside.
Heat 2 tablespoon ghee/butter in a pan.
Add cumin seeds, peanuts, red chili flakes and a pinch of turmeric.
Now add the ground masala and cook it until oil leaves the sides.
Now add the cooked rice and salt mix well and cook for 2-3 minute on a low flame.
Turn off the heat and Curry Leaves rice is ready to serve.
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