Step 1: Prepare the Curry Leaf Paste

Take 1/2 cup curry leaves, 1 green chili, 1 teaspoon seedless tamarind, and 2 tablespoons fresh grated coconut. Add these to a grinder. Pour in 1 tablespoon of water. Grind all ingredients into a smooth paste.

Step 2: Heat Oil and Temper Spices

Place a pan on medium heat. Add 2 tablespoons of oil and let it heat up. Once the oil is hot, reduce the gas to a low setting. Add 1/4 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Allow them to crackle for about 30 seconds until fragrant.

Step 3: Cook the Curry Leaf Paste

Add 1/4 teaspoon red chili powder to the pan. Immediately add the ground curry leaf paste. Mix well. Add 1 teaspoon of salt (or to taste). Increase the gas to medium heat and cook the paste for 2-3 minutes, stirring continuously, until the oil starts to separate and the paste thickens.

Step 4: Combine with Boiled Rice

Add 2 cups of boiled rice (which was prepared from 1/2 cup raw rice, cooked to 80% doneness). Reduce the gas to low-medium. Gently mix the rice with the curry leaf paste until all the rice grains are evenly coated with the masala.

Step 5: Final Cooking and Serve

Cover the pan with a lid and cook on low heat for 2 minutes to allow the flavors to meld and the rice to finish cooking. After 2 minutes, remove the lid. The rice should be fully cooked and fluffy. Turn off the gas and serve hot.

• When boiling rice for this recipe, cook it to about 80% doneness to prevent it from becoming mushy when mixed with the curry paste.

• This fried rice pairs well with curd (yogurt) or any Indian pickle.