A flavored rice made with curry leaves and garnished with cashew nuts.
Curry Leaves Rice – Method 2
Cooks in 70 minutesDifficulty: EasyThis is a quick version of Curry Leaves Rice and you can make it with left over rice too.
Curry leaves Rice
Course: RiceCuisine: Indian, TamilDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
5
minutesA flavored rice made with curry leaves and garnished with cashew nuts.
Ingredients
1 cup raw rice
- To roast
A handful of fresh curry leaves
2 red chillies
1 tablespoon Bengal gram dhal
1 teaspoon Urad dhal
¼ teaspoon black pepper
Hard asafoetida (கட்டி பெருங்காயம்) – a small gooseberry size
1 tablespoon coconut gratings
- For seasoning
Cashew nuts – few
2 tablespoon oil
1/2 teaspoon mustard seeds
Few curry leaves
1 teaspoon salt or as per taste
Directions
- Cook the rice till soft but not mushy. Keep it aside.
- In a kadai, add one teaspoon oil and roast the hard asafoetida, Bengal gram dhal, urad dhal, red chillies and black pepper.
- Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.
- In a kadai, add the remaining oil and when it is hot add the mustard seeds. When the mustard pops up, add cashew nuts and curry leaves and then add the cooked rice.
- Keep the flame low. Add salt and curry leaves powder and mix well.
- Tips
- You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.
- If you don’t have Hard asafoetida (கட்டி பெருங்காயம்), then add 1/2 teaspoon asafoetida powder while seasoning.
Recipe Video
Notes
- Also try these recipes: Curry Leaves Kuzhambu, Curry Leaves Kadalai Chutney, Curry Leaves Powder, Curry Leaves Tomato Chutney
I tried this curry leaves rice and it came out well. In fact, like it so much that I have started making it weekly. Nice blog. Keepup the good work.
Hi Ramya,
Nice to hear that you tried this recipe and liked it. It not only tastes good, but also the curry leaves are rich in fiber, minerals and vitamins and aids digestion.
You can also make curry leaves chutney/thogaiyal to make best use of curry leaves.
Hi Kamala,
very nice recepie… I tried it and it tasted so delicious.
Padma
Hi Padma,
Thank you for visiting my site. Nice to hear that you tried this recipe and you liked the taste.
I am great fan of south Indian dishes and thank you so much for posting these good dishes.
Thank you Pallavi.
Hai Kamala,
Thank you very much as i am trying cooking with your recipe ideas…I tried Pachapayiru kulambhu which worked out fine to my family..curry leaf rice came out superb today….ThanQ Kamala..Aft 13 years of my marriage, i am cooking with ur tips as it is very simple and easier to make…
Thank you Sumathi for visiting our website and for writing.
Hello , i am big fan of your recipes ..
Thank you Geetha.
Dear kamalaji,
Wonderful recipe. I am making this rice once a week. Thanks arthy
Awesome recipe Aunty 🙂 It is so delicious and yet so simple to make!
Thank you Smitha for your kind feed back.
Thank you madam,
wonderful receipe…
Hi Madam…I tried this dish and has come out very well. Thank you and keep posting more receipes…
Hello Madam, i tried this couple of time and it came out well both times. Very flavourful and tasteful. Thanks!
Thank you Sriram for your kind feedback.
Hi kamala mam,
First time i visited your blog. I thought curry leaves rice will be bitter in taste but it came out very well and nice aroma. As a beginner to Cooking I tried exact measurements as u mentioned so it turned out very well.
Thanks mam for sharing this recipe
Thank you Sangeetha for your kind feed back.