South Indian Curry Leaf Rice Recipe

Name: South Indian Curry Leaf Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rice; 6 cups leftover white rice; 1/2 teaspoon mustard seeds; 1/2 teaspoon urad dal (vigna mungo/dehusked black gram); 1/2 teaspoon chana dal (split bengal gram); 1/2 teaspoon cumin/jeera seeds; 2 red whole dry chillies for tempering; 1/2 teaspoon turmeric powder; Cashew nuts roasted for garnishing; to taste Salt; 2 tablespoons sesame oil ( this oil makes a great difference to the taste ); 1 tablespoon vegetable oil; Curry leaf spice blend; 1 1/2 cups washed curry leaves firmly packed; 8 whole red chillies; 1 teaspoon pepper corns; 1 teaspoon coriander seeds; 1 teaspoon fenugreek seeds; a small marble Tamarind; a pinch Asafoetida/hing powder

Servings: persons

For the rice
6 cups leftover white rice
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (vigna mungo/dehusked black gram)
1/2 teaspoon chana dal (split bengal gram)
1/2 teaspoon cumin/jeera seeds
2 red whole dry chillies for tempering
1/2 teaspoon turmeric powder
Cashew nuts roasted for garnishing
to taste Salt
2 tablespoons sesame oil ( this oil makes a great difference to the taste )
1 tablespoon vegetable oil
Curry leaf spice blend
1 1/2 cups washed curry leaves firmly packed
8 whole red chillies
1 teaspoon pepper corns
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
a small marble Tamarind
a pinch Asafoetida/hing powder

1
Heat 1 tbsp vegetable oil and roast the curry leaves till dry and lightly crisped up; remember to do this on low heat or the leaves will burn.
2
Cool the leaves and grind with the rest of the ingredients under spice blend. It might get a little pasty due to the tamarind; just add a few drops of water which will help bring all the ingredients together.
3
In a wok or large pan, heat mustard oil, crackle the mustard seeds and then add the lentils, dry red chilli, cumin, cashewnuts and turmeric. Add the ground curry leaf spice blend and mix well for a minute. (If you prefer less heat, add only half of the curry leaf spice mixture).
4
Add the rice and stir through till well mixed.
5
Serve hot with raita/yoghurt dip

1104

kcal

Calories

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the rice, 6 cups leftover white rice, 1/2 teaspoon mustard seeds, 1/2 teaspoon urad dal (vigna mungo/dehusked black gram), and more.

Yes, South Indian Curry Leaf Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Curry Leaf Rice

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