Name: Curry leaves rice
Cook time: 15 min
Total time: 15 min
Ingredients: 2 cups cooked rice; 2 tbsp ghee; 2 tbsp curry leaves chutney powder; ¼ cup peanuts; 1 tsp mustard seeds; ½ tsp cumin seeds; 1 tsp split Bengal gram ((chana dal)); 1 tsp split black gram ((urad dal)); ¼ tsp fenugreek seeds ((methi)); 1 dry red chilli; 6-7 curry leaves; Salt (to taste)

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Curry leaves rice step-by-step recipe with photos.

Curry leaves are an integral part of every south Indian kitchen. It is a key ingredient in tempering. This aromatic herb has numerous therapeutic benefits. These leaves have their mention in Ayurveda and are used in Ayurvedic medicines to cure several ailments. They are known for their usage in hair oil too.

Despite being a key ingredient for seasonings, it is often discarded and not eaten. The best way to add them to your diet is by making the chutney powder and an easy rice dish out of it. This dish is ready in 10 minutes if you have the chutney powder ready.

I make curry leaves rice by tossing cooked rice in ghee, seasonings, peanuts, and curry leaves chutney powder. Make sure the cooked rice is completely cooled before using it. You may use leftover rice to make this delicious herby dish. I prefer to make this dish with ghee as it tastes best that way. But if you are looking for a vegan option, you may replace it with olive oil or any regular cooking oil.

Click here for curry leaves chutney powder recipe.

Curry leaves rice step-by-step recipe with photos

1. Heat ghee in a frying pan and prepare the tempering

2. Add peanuts and fry until they are crispy

3. Add salt and curry leaves chutney powder

4. Add the cooked rice and mix gently

5. Simmer on low flame for 2-3 minutes

Curry leaves rice

Shilpa

Curry leaves rice is an easy recipe made with curry leaves chutney powder as the base of the dish

5 from 1 vote

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Course Main Course
Cuisine Indian, Karnataka

Cook Time 15 mins
Total Time 15 mins

Ingredients

2 cups cooked rice
2 tbsp ghee
2 tbsp curry leaves chutney powder
¼ cup peanuts
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp split Bengal gram (chana dal)
1 tsp split black gram (urad dal)
¼ tsp fenugreek seeds (methi)
1 dry red chilli
6-7 curry leaves
Salt to taste

Instructions

Heat ghee in a frying pan and add mustard seeds
Once it splutters, add dry red chilli, cumin seeds, fenugreek seeds, chana dal, ural dal and curry leaves. Fry for a minute on low flame
Next, add peanuts and fry on medium flame until they are crispy
Add salt and curry leaves chutney powder. Mix well
Add the cooked rice and mix gently
Cover and simmer on low flame for 2-3 minutes
Serve hot

Nutrition Facts

Curry leaves rice

Amount Per Serving

Calories 117 Calories from Fat 54

% Daily Value*

Fat 6g9%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 2mg0%
Potassium 48mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%

Vitamin A 28IU1%
Vitamin C 15mg18%
Calcium 12mg1%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Curry leaves rice step-by-step recipe with photos

Curry leaves rice

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