Curry leaves rice.


On lazy morning or for a  easy lunch for kids a good option is Curry leaves rice. It is  of great health benefit and also less spicy and less oily. With a good combo of a vegetable gravy this will work good. As we can make it in advance and store the powder  it will be of easy reach when we are in a hurry. The other option of using it is  eating with curd rice instead of pickle or as a side dish  for idly dosai mixed with little gingelly oil.Although we have simple method i followed this from Sharmis passion to get a different taste.


1. Rice -1 cup

2. Gingelly oil – 1 tsp

3.Tamarind –  a small pebble size

4.Salt – to taste.

 To roast and grind:

1. Curry leaves – 1 cup tightly packed

2.Coriander seeds – 2 .2 tsp

3.Dry red chilli – 3 to 4

4. Channa dal – 2 tbsp

5. Fried Gram dal – 1 tbsp

6. Whole Urad dal – 1 tbsp

7.Whole Black pepper powder -1 tsp

8. Fenugreek seeds – 1/4 tsp

9. Gingelly oil -1 tsp

10. Hing – a small piece

To temper:

1.Oil -1 tsp

2.Mustard seeds – 1/2 tsp

3. Ghee -1 tsp

4. Cashew – 6 (Broken)


1.Rinse curry leaves and spread in a white cloth and dry in shade .If you have a microwave oven  spread it in a microwave oven proof plate and microwave high for 2 to 3 minutes. when the moisture is evaporated take it from the oven.

2.In a kadai add little oil dry roast the ingredients   in the section To  roast and grind till golden brown  . If you do not have a microwave oven dry roast the leaves now till the color changes. Now dry grind the dals and leaves with little salt and  tamarind.

3. Cook the rice and spread in a plate . Add little oil on it and when cool add the powder and mix well.Finally temper the ingredients and add to it . A final dash of ghee will do a wonder.

Ideal for lunch box with a Kootu.


One thought on “Curry leaves rice.

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