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Curry leaves Rice – Method 1

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A flavored rice made with curry leaves and garnished with cashew nuts.

Curry leaves Rice

Recipe by S Kamala
Recipe rating: N/A
Course: RiceCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



A flavored rice made with curry leaves and garnished with cashew nuts.


  • 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


  • 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

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