Curry Leaves Rice | Karuveppilai Sadam

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.

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.

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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

1x2x3x

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.

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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.
   
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.
   
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.
   
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.
   

Serve hot / warm with papads.

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.