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    You are here: Home / Recent Posts / Curry Leaves Rice | Karuveppilai Sadam

    Curry Leaves Rice | Karuveppilai Sadam

    Last Updated On: Mar 21, 2025 by Sharmilee J

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    Curry Leaves Rice is a nutritious and healthy one pot meal perfect to go for lunch and lunchbox. Let us learn Curry Leaves Rice Recipe with step by step pictures.

    Karuveppilai Sadam Recipe

    Curry Leaves Rice is perfect for lunch or even for lunchbox. We just had my lunch with karruveppilai sadam,chow chow kootu and vadam, we had a hearty meal. As I loved the rice so much sat down immediately to edit the pictures and post it.

    About Curry Leaves Rice

    I have tasted curry leaves rice once when amma made it for lunch and I instantly loved it….that instant I decided to post it here. Yesterday I bought fresh curry leaves so thought to make curry leaves rice.I adapted a recipe, it turned out so flavorful and good.This fits aptly for lunchbox, you can pair it up with some curry / kootu and vadams.

    More rice recipes

    Karuveppilai Sadam Recipe

    If you have any more questions about this Curry Leaves Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Curry Leaves Rice Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Curry Leaves Rice

    Curry Leaves Rice is a nutritious and healthy one pot meal perfect to go for lunch and lunch box. Curry Leaves Rice is made by roasting curry leaves with spices to powder & then blend with rice. Curry Leaves Rice Recipe explained in this post with step by step pictures.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup rice
    • 1/2 teaspoon tamarind
    • 1 teaspoon gingelly oil
    • salt to taste

    To roast and grind

    • 1 cup curry leaves
    • 2 and 1/2 tablespoon coriander seeds
    • 4 nos dry red chillies
    • 2 tablespoon chana dal
    • 1 tablespoon fried gram dal
    • 1 tablespoon whole urad dal
    • 1 teaspoon whole black pepper
    • 1/4 teaspoon fenugreek seeds
    • 1 teaspoon gingelly oil

    To temper:

    • 1 teaspoon oil
    • 1 teaspoon ghee
    • 1/2 teaspoon mustard seeds
    • 7 nos cashews

    Instructions

    • Rinse curry leaves well and dry it completely and keep it ready.
    • Take all the ingredients listed under 'To roast and grind' except tamarind and curry leaves.
    • Add a teaspoon of oil and roast till golden brown.
    • Then add curry leaves and saute for 3-4mins until the color starts to change. Add required salt. Switch off.
    • Cool down, add tamarind and grind it to a coarse powder, set aside.
    • In a tadka pan heat oil and ghee, add mustard seeds and hing, once it crackles add broken cashews ann fry till golden brown.
    • Cook rice in the ratio 1:2.5 cups of water for 3-4 whistles in medium flame, cool down completely.
    • Fluff the rice add gingelly oil.
    • Now add the curry leaves powder and tempering, mix well.
    • Serve Curry Leaves Rice hot / warm with papads.

    Notes

    • You can even make the curry leaves powder in bulk and store.
    • The above measure will be perfect for 1 cup of rice, but if you have extra store in airtight container and use it as side dish for idli dosa, tastes great.
    • Add gingelly oil to fluff the rice, gives great flavour.
    • Sauté curry leaves just till it starts to color change that's enough. Cool down completely then powder it.
    • Once powdered it may look wet after sometime, it will be ok.
    Nutrition Facts
    Curry Leaves Rice
    Amount Per Serving (250 g)
    Calories 674 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 6mg2%
    Sodium 8mg0%
    Potassium 252mg7%
    Carbohydrates 118g39%
    Fiber 17g71%
    Sugar 1g1%
    Protein 21g42%
    Vitamin A 8978IU180%
    Vitamin C 4736mg5741%
    Calcium 1066mg107%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Curry Leaves Rice Recipe Step by Step

    1. Rinse curry leaves well and dry it completely and keep it ready.Take all the ingredients listed under ‘To roast and grind’ except tamarind and curry leaves.
      How to make curry leaves rice - Step1
    2. Add a teaspoon of oil and roast till golden brown.Then add curry leaves and saute for 3-4mins until the color starts to change.Add required salt.Switch off.
      How to make curry leaves rice - Step2
    3. Cool down,add tamarind and grind it to a coarse powder,Set aside.In a tadka pan heat oil and ghee, add mustard seeds and hing, once it crackles add broken cashews ann fry till golden brown.
      How to make curry leaves rice - Step3
    4. Cook rice in the ratio 1:2.5 cups of water for 3-4 whistles in medium flame, cool down completely.Fluff the rice add gingelly oil.Now add the curry leaves powder and tempering, mix well.
      How to make curry leaves rice - Step4

    Serve hot / warm with papads.Curry Leaves Rice

    Expert Tips

    • You can even make the curry leaves powder in bulk and store.
    • The above measure will be perfect for 1 cup of rice, but if you have extra store in airtight container and use it as sidedish for idli dosa, tastes great.
    • Add gingelly oil to fluff the rice, gives great flavour.
    • Saute curry leaves just till it starts to color change thats enough.Cool down completely then powder it.Once powdered it may look wet after sometime, it will be ok.

    Curry Leaves Rice


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    Filed Under: curry leaves, Kanum Pongal Recipes, RandomPosts, Recent Posts, Variety Rice

    Reader Interactions

    Comments

    1. Divs

      December 30, 2014 at 12:01 pm

      i love this vareity rice. the garnish with cashew along with the fryums looks so inviting.

      Reply
    2. Mythreyi

      December 30, 2014 at 2:00 pm

      I can smell the wonderful aroma of this rice from here, very nicely prepared!

      Reply
    3. Nivedhanams Sowmya

      December 31, 2014 at 6:52 am

      so flavorful and so aromatic…

      Reply
    4. Meenal Ramanathan

      January 01, 2015 at 12:13 pm

      Can we store at room temperature

      Reply
      • SHARMILEE J

        January 02, 2015 at 10:37 am

        The powder stays good in room temperature for 3-5 days after that I recommend to refrigerate it

        Reply
    5. leena patel

      January 03, 2015 at 9:43 am

      Normally when we cook rice we take 1 cup rice 2 cups water.any particular reason for taking more water

      Reply
      • SHARMILEE J

        January 04, 2015 at 4:03 am

        Nothing in specific my new cooker takes a little more water than usual 🙂

        Reply
    6. Krishnaveni Raju

      January 05, 2015 at 12:23 am

      Healthy….

      Reply
    7. Krishnaveni Raju

      January 05, 2015 at 12:24 am

      Healthy…

      Reply
    8. Unknown

      September 09, 2016 at 3:25 pm

      Good and Healthy recipe. Came out very tasty and my kids too loved the rice. Thankyou Sharmi

      Reply
    9. Esther

      August 30, 2018 at 4:16 pm

      When powdered and stored, what will be the measurement, please?

      Reply
      • Sharmilee J

        November 07, 2018 at 8:54 am

        You can use the same measurement and use it

        Reply
    5 from 4 votes (4 ratings without comment)

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