Healthy & Flavorful Curry Leaves RiceVeg
Whip up a healthy and flavorful meal in just 15 minutes with this aromatic Curry Leaves Rice! This nutrient-packed, iron-rich dish is the perfect solution for busy days and makes a fantastic addition to any school or office lunchbox. By crafting a homemade, zesty spice blend from fresh curry leaves, lentils, and aromatic spices, you can transform simple leftover rice into a wholesome one-pot meal. It is easy, delicious, and a great way to enjoy a nutritious homemade dinner.
Ingredients
For the Curry Leaves Podi:
3 tbsp Bengal Gram (Chana Dal)
3 tbsp Black Gram (Urad Dal)
1 tsp Peppercorns
1 tsp Fenugreek Seeds
1 tbsp Cumin Seeds
10 nos. Red Chilli
1 tbsp Sesame Seeds
small Tamarind
2 cups Curry Leaves
1 tsp Asafoetida Powder (Hing)
1 tsp Rock Salt
For the Curry Leaves Rice:
2 tbsp Sesame Oil
1 tsp Black Gram (Urad Dal)
1 tsp Bengal Gram (Chana Dal)
2 tsp Mustard Seeds
3 nos. Red Chilli
few Curry Leaves
1 cup Roasted Peanuts
as needed Cooked Rice
to taste Curry Leaves
to taste Salt
as needed Clarified Butter (Ghee)
Instructions
Step 1— Make Curry Leaves Podi (Powder)
1
In a wide pan, roast the chana dal and urad dal on medium flame for about 2 minutes.
2
Add the peppercorns, fenugreek seeds, and cumin seeds to the pan. Roast everything together until the mixture turns golden and aromatic.
3
Mix in the red chilies, sesame seeds, and a small piece of tamarind. Toast them gently.
4
Add the washed and dried fresh curry leaves to the pan. Roast on a low flame until the leaves become crisp and lose all excess moisture.
5
Add the asafoetida (hing) powder and rock salt. Give it a quick mix, then turn off the heat.
6
Allow the mixture to cool down completely on a plate. Once cool, grind the roasted ingredients into a fine, aromatic powder. Store in an airtight container.
Step 2— Make Curry Leaves Rice
1
Heat sesame oil in a wide pan. Once hot, add the urad dal, chana dal, and mustard seeds.
2
When the mustard seeds begin to splutter, add the red chilies and a few fresh curry leaves.
3
Stir in the roasted peanuts.
4
Add the cooked rice (ensure it is separate and fluffy) to the pan. Mix gently so the rice is evenly coated with the tempering.
5
Sprinkle the prepared curry leaves podi over the rice. Adjust the quantity according to your preference and add a pinch of salt if needed.
6
Mix on low flame until well combined, then add a final drizzle of ghee for enhanced aroma and serve.
Nutrition Facts
3 servings per recipe
