curry leaves rice recipe | karuveppilai sadam | karibevu chitranna with detailed photo and video recipe. an easy and tasty flavoured lunch box recipe made with bunch of curry leaf and cooked rice. it is an popular rice recipe made especially in south india and served for lunch and dinner. typically it does not require any supporting side dish for this recipe, but tastes good when served with yoghurt raita or dal recipes.
even though the recipe is known as curry leaves rice, it is actually made with different spices and lentils which makes it tasty and flavourful. but the abundant use of curry leaves with the spices makes it unique and gives the name to this recipe. moreover it also gives a bright green colour to the rice recipe. having said that there are many other variations to this recipe which is made with just curry leaves and red chillies. i personally like the former one with the combination of lentils, coconut and curry leaves which makes it filling, tasty and flavoured one.
some easy and important tips with variations to the curry leaves rice recipe. firstly, i have used sona masuri rice for the mixing with the curry leaves and lentil spice powder. well i would heavily recommend to used the same as it mixes properly when compared to other premium rice like basmati. secondly, i would heavily recommend to use fresh curry leaves to make this spice mixture. do not compromise on it and be generous while adding these fresh curry leaves. lastly, recipe tastes better when served next day as the rice absorbs the spice mix thoroughly. hence i would recommend to plan the dish well ahead in advance like overnight for next day lunch box.
finally i request you to check my other related rice recipes collection with this post of curry leaves rice. it includes recipes like masala chitranna, lemon rice, carrot rice, pudina rice, palak rice, sweet corn fried rice, yakhni pulao and gobi fried rice. in addition i request you to check out my other related recipes collection like,
curry leaves rice video recipe:
recipe card for curry leaves rice:
curry leaves rice recipe | karuveppilai sadam | karibevu chitranna
Ingredients
for masala:
- 2 tsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- ½ tsp coriander seeds
- ½ tsp jeera / cumin
- 3 dried red chilli
- 2 tbsp dry coconut, sliced
- small ball sized tamarind
- ½ cup curry leaves
for rice:
- 3 tsp oil
- 1 tsp mustard
- 1 dried red chilli, broken
- pinch hing / asafoetida
- few curry leaves
- 2 tbsp peanuts
- 2 cup cooked rice
- 1 tsp salt
Instructions
- firstly, prepare the masala powder by heating 2 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal.
- also add ½ tsp coriander seeds and ½ tsp jeera / cumin. roast until the dal turns golden brown.
- further add 3 dried red chilli, 2 tbsp dry coconut, small ball sized tamarind and continue to roast on low flame.
- now add ½ cup curry leaves and roast on low flame.
- roast until the curry leaves turn crisp.
- cool the spices completely and transfer to the small blender.
- blend to smooth powder without adding any water. curry leaves masala powder ready.
- now in a large kadai heat 3 tsp oil and add 1 tsp mustard, 1 dried red chilli, pinch hing and few curry leaves.
- also add 2 tbsp peanuts and splutter the tempering.
- further add 2 cup cooked rice. make sure to use leftover rice or cool the rice completely.
- also add prepared masala powder and 1 tsp salt.
- mix well making sure the spice powder is combined well.
- further add 2 tbsp water and mix gently.
- cover and simmer for 3 minutes, or until the flavours are absorbed completely.
- finally, enjoy curry leaves rice recipe with raita.
how to make curry leaf rice with step by step photo:
- firstly, prepare the masala powder by heating 2 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal.
- also, add ½ tsp coriander seeds and ½ tsp jeera / cumin. roast until the dal turns golden brown.
- further add 3 dried red chilli, 2 tbsp dry coconut, small ball sized tamarind and continue to roast on low flame.
- now add ½ cup curry leaves and roast on low flame.
- roast until the curry leaves turn crisp.
- cool the spices completely and transfer to the small blender.
- blend to smooth powder without adding any water. curry leaves masala powder ready.
- now in a large kadai heat 3 tsp oil and add 1 tsp mustard, 1 dried red chilli, pinch hing and few curry leaves.
- also, add 2 tbsp peanuts and splutter the tempering.
- further, add 2 cup cooked rice. make sure to use leftover rice or cool the rice completely.
- also, add prepared masala powder and 1 tsp salt.
- mix well making sure the spice powder is combined well.
- further, add 2 tbsp water and mix gently.
- cover and simmer for 3 minutes, or until the flavours are absorbed completely.
- finally, enjoy curry leaves rice recipe with raita.
notes:
- firstly, you can prepare the masala powder well in advance and store for at least a month.
- also, adding coconut is optional. however, it adds the flavour.
- additionally, add cashew instead of peanuts for a variation.
- finally, curry leaves rice recipe tastes great when prepared with leftover rice.