Curry Leaves Rice is perfect for lunch or even for lunchbox.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 the recipe from here, it turned out so flavorful and good.This fits aptly for lunchbox, you can pair it up with some curry / kootu and vadams.
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 🙂
Karuveppilai Sadam Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Rice – 1 cup
Tamarind – 1/2 tsp
Gingelly Oil – 1 tsp
Salt – to taste
To roast and grind:
Curry leaves – 1 cup tightly packed
Coriander Seeds – 2.5 tbsp
Dry Red Chillies – 4
Channa dal – 2 tbsp
Fried Gram Dal – 1 tbsp
Whole Urad dal – 1 tbsp
Whole Black Pepper – 1 tsp
Fenugreek seeds – 1/4 tsp
Gingelly Oil – 1 tsp
To temper:
Oil – 1 tsp
Ghee – 1 tsp
Mustard seeds – 1/2 tsp
Cashews – 7 broken
Method:
- 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 tsp 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 hot / warm with papads.
My 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 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.
Divs says
December 30, 2014 at 12:01 pmi love this vareity rice. the garnish with cashew along with the fryums looks so inviting.
Mythreyi says
December 30, 2014 at 2:00 pmI can smell the wonderful aroma of this rice from here, very nicely prepared!
Nivedhanams Sowmya says
December 31, 2014 at 6:52 amso flavorful and so aromatic…
Meenal Ramanathan says
January 1, 2015 at 12:13 pmCan we store at room temperature
SHARMILEE J says
January 2, 2015 at 10:37 amThe powder stays good in room temperature for 3-5 days after that I recommend to refrigerate it
leena patel says
January 3, 2015 at 9:43 amNormally when we cook rice we take 1 cup rice 2 cups water.any particular reason for taking more water
SHARMILEE J says
January 4, 2015 at 4:03 amNothing in specific my new cooker takes a little more water than usual 🙂
Krishnaveni Raju says
January 5, 2015 at 12:23 amHealthy….
Krishnaveni Raju says
January 5, 2015 at 12:24 amHealthy…
Unknown says
September 9, 2016 at 3:25 pmGood and Healthy recipe. Came out very tasty and my kids too loved the rice. Thankyou Sharmi
Esther says
August 30, 2018 at 4:16 pmWhen powdered and stored, what will be the measurement, please?
Sharmilee J says
November 7, 2018 at 8:54 amYou can use the same measurement and use it