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Curry Leaves Rice

A simple, fragrant and healthy South-Indian curry leaves rice made by roasting and grinding curry leaves with spices, then mixing with cooked rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Ready In 25 minutes
Total Time 25 minutes
Servings: 2 Bowls
Course: Dinner, lunch, Main Course
Cuisine: Indian, South Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Cooked rice Preferably cooled or leftover rice
  • 1/2 cup Fresh curry leaves (washed, stems removed) Packed leaves
  • 1 tbsp Urad dal
  • 1 tbsp Chana dal (split Bengal gram)
  • 1/2 tsp Cumin seeds
  • 3 Dry red chillies
  • 1/2 tsp Black peppercorns
  • 1 small Tamarind (size of a marble)
  • 2 tsp Oil (for roasting and tempering)
  • 1 tsp Mustard seeds For tempering
  • 2 tbsp Peanuts (optional) For texture — optional
  • 1 tsp Salt Adjust to taste

Equipment

  • large pan or kadhai
  • Mixer or grinder
  • spatula or spoon

Method
 

  1. Dry roast urad dal, chana dal, cumin seeds, black peppercorns and dry red chillies in 1 tsp oil until dals turn light golden.
  2. Add curry leaves and roast on low flame until curry leaves turn crisp but not burnt. Turn off flame and let mixture cool.
  3. Once cooled, add tamarind and grind the roasted mixture to a coarse powder in a mixer. This is the curry-leaf masala.
  4. Heat remaining oil in a large pan. Add mustard seeds and let them splutter over medium heat.
  5. Add peanuts (if using) and saute for a minute. Then add the ground curry-leaf masala and salt. Stir for 30 seconds.
  6. Add cooked rice to the pan. Mix gently so that the masala coats each grain of rice evenly.
  7. Cover and simmer on low flame for 2–3 minutes to let the flavors combine. Turn off heat and fluff the rice.

Notes

Best if you use leftover rice or cooled rice so grains stay separate. Dry the curry leaves fully before roasting to avoid moisture. You can make the masala in bulk and store for up to 1 week.