Introduction

Hello! I’m Ajay Chopra, and today I bring you a special recipe – Curry Leaves Rice. This dish is a beautiful blend of simplicity and flavor, giving you the authentic taste of steamed rice with traditional South Indian spices.

In this recipe, I’ll show you how to prepare a delightful Curry Leaves Rice using steamed rice, a flavorful tempering, and homemade Podi Powder. Inspired by temple food, this dish carries a traditional essence with a modern twist that will leave you craving for more!

Ingredients of Curry Leaves Rice

Portion servings: 4-5 pax

Preparation time: 20 mins

Cooking time: 80 mins

For Cooking Rice:

• Boiling water
• Rice (soaked) - 1½ cups
• Salt - ½ tsp

For Curry Leaves Podi:

• Sesame oil - 3 tbsp
• Chana dal - 2 tbsp
• Urad dal - 2 cups
• Jeera - 1 tsp
• Black pepper - 1 tbsp
• Hing - 1 tsp
• Peanuts - ½ cup
• Garlic (chopped) - 1 tbsp
• Dry red chilies - 2 pcs
• Curry leaves - 2 cups
• Salt - ½ tsp
• Turmeric powder - ½ tsp

For Tamarind Sauce:

• Sesame oil - ¼ cup
• Cashew nuts - 8-10 pcs
• Peanuts - 2 tbsp
• Chana dal - 1 tbsp
• Urad dal - 1 tsp
• Mustard seeds - ½ tsp
• Dry red chilies - 2 pcs
• Curry leaves - 10-12 pcs
• Tamarind pulp - ½ cup
• Jaggery - 1 tbsp
• Salt - ½ tsp
• Turmeric powder - ½ tsp
• Water - as required

For Assembling:

• Steamed rice
• Cooked tamarind sauce
• Fried nuts
• Curry leaves podi
• Fried curry leaves

Instructions of Curry Leaves Rice

Step 1: Cook the Rice

Boil water and cook rice: Add soaked rice to boiling water. Season with salt and cook until tender but not mushy.

Cool the rice: Drain the rice, spread it on a plate, and let it cool to ensure the grains remain separate.

Step 2: Prepare Curry Leaves Podi

Toast the ingredients: Heat sesame oil and sauté chana dal, urad dal, cumin, black pepper, hing, and peanuts until golden.

Cook curry leaves: In the same pan, cook curry leaves with salt and turmeric until crisp.

Grind into powder: Let everything cool and grind into a coarse powder.

Step 3: Prepare Tamarind Sauce

Fry nuts: Heat sesame oil and fry cashew nuts and peanuts until golden. Set aside.

Sauté spices: Add chana dal, urad dal, mustard seeds, red chilies, and curry leaves to the same oil. Stir well.

Cook tamarind sauce: Pour tamarind pulp, add jaggery, salt, turmeric, and water. Simmer until it thickens.

Step 4: Assemble the Curry Leaves Rice

Combine rice and sauce: Pour the prepared tamarind sauce over the cooled rice and mix gently.

Add curry leaves podi: Sprinkle the curry leaves podi and mix to combine the flavors.

Step 5: Garnish and Serve

Top with fried garnishes: Add fried cashew nuts, peanuts, and crispy curry leaves on top.

Serve warm: Pair the rice with papad, raita, or pickles for a wholesome meal.

About the Recipe

Curry Leaves Rice is a versatile dish. The main star of the recipe is the curry leaf powder, which is made with roasted curry leaves and spices. This powder not only flavors the rice but can also be used with idlis, dosas, or even as a seasoning for snacks.

The mix of sesame oil, lentils, peanuts, tamarind, and jaggery creates a perfect balance of nutty, tangy, and sweet flavors. Whether you serve it warm or at room temperature, this rice is sure to win hearts.

It is also a great way to use leftover rice. Just toss everything together, and you have a wholesome meal ready in minutes.

Cooking Tips

• When roasting curry leaves, make sure they are crisp and dry before grinding into a powder.
• Toast the lentils and peanuts until golden brown for that extra nutty flavor.
• Adjust the amount of tamarind and jaggery based on your taste preference for tangy or sweet notes.
• If you don’t eat garlic, you can skip it, and the recipe will still taste great.
• Always cook the rice with a little salt to enhance the overall flavor of the dish.

Pairing Guide

Curry Leaves Rice pairs wonderfully with plain yogurt or raita. The cooling effect of yogurt balances the spice and tanginess of the rice.

For a more elaborate meal, serve it with papad or a crunchy vegetable stir-fry. A glass of buttermilk or lemon soda also complements the flavors beautifully.

If you're looking for something sweet, finish the meal with a piece of jaggery or a small bowl of payasam.

Frequently Asked Questions

1. What is Curry Leaves Rice?

Curry Leaves Rice is a South Indian dish made with rice, curry leaf powder, and a flavorful tempering of spices, lentils, and peanuts.

2. Can I use leftover rice for this recipe?

Yes, leftover rice works perfectly. Just make sure it is not too sticky.

3. How can I store curry leaf powder?

Store the curry leaf powder in an airtight container in the refrigerator. It stays fresh for up to two weeks.

4. Can I skip tamarind in the recipe?

You can skip tamarind, but it adds a tangy flavor that balances the dish. Consider using lemon juice as an alternative.

5. Is this recipe spicy?

The spice level is moderate. You can adjust the number of dried red chilies to suit your taste.

6. Can I make this recipe without garlic?

Yes, you can skip garlic if you prefer. The dish will still taste amazing.

7. What type of rice is best for Curry Leaves Rice?

Steamed white rice or basmati rice works best. Ensure the grains are separate and not mushy.

8. Can I use other nuts instead of peanuts?

Yes, cashews are a great alternative. Roast them until golden for the best flavor.

9. How do I reheat Curry Leaves Rice?

You can reheat it in a microwave or on the stovetop with a splash of water to prevent drying out.

10. What other dishes can I use curry leaf powder for?

Use it as a seasoning for idlis, dosas, or even plain yogurt. It’s a versatile spice mix that adds flavor to many dishes.