Curry Leaves Rice Recipe

Time and servings

Prep time	5 min
Cook time	10 min
Total time	15 min
Serves	2 servings

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Ingredients

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for masala:

• 2 tsp oil
• 1 tbsp urad dal
• 1 tbsp chana dal
• ½ tsp coriander seeds
• ½ tsp jeera / cumin
• 3 dried red chilli
• 2 tbsp dry coconut (sliced)
• small ball sized tamarind
• ½ cup curry leaves

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for rice:

• 3 tsp oil
• 1 tsp mustard
• 1 dried red chilli (broken)
• pinch hing / asafoetida
• few curry leaves
• 2 tbsp peanuts
• 2 cup cooked rice
• 1 tsp salt

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Instructions

1. firstly, prepare the masala powder by heating 2 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal.
2. also add ½ tsp coriander seeds and ½ tsp jeera / cumin. roast until the dal turns golden brown.
3. further add 3 dried red chilli, 2 tbsp dry coconut, small ball sized tamarind and continue to roast on low flame.
4. now add ½ cup curry leaves and roast on low flame.
5. roast until the curry leaves turn crisp.
6. cool the spices completely and transfer to the small blender.
7. blend to smooth powder without adding any water. curry leaves masala powder ready.
8. now in a large kadai heat 3 tsp oil and add 1 tsp mustard, 1 dried red chilli, pinch hing and few curry leaves.
9. also add 2 tbsp peanuts and splutter the tempering.
10. further add 2 cup cooked rice. make sure to use leftover rice or cool the rice completely.
11. also add prepared masala powder and 1 tsp salt.
12. mix well making sure the spice powder is combined well.
13. further add 2 tbsp water and mix gently.
14. cover and simmer for 3 minutes, or until the flavours are absorbed completely.
15. finally, enjoy curry leaves rice recipe with raita.

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Step-by-step

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Video

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Notes

• firstly, you can prepare the masala powder well in advance and store for at least a month.
• also, adding coconut is optional. however, it adds the flavour.
• additionally, add cashew instead of peanuts for a variation.
• finally, curry leaves rice recipe tastes great when prepared with leftover rice.