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Photo of Curry Leaves Rice by Bethica Das at BetterButter

Curry Leaves Rice

Bethica Das
0 minutes
Prep Time
5 minutes
Cook Time
2 People
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ABOUT Curry Leaves Rice RECIPE

So here is a simple, easy and wholesome rice dish made out of curry leaves powder that is generally had as a breakfast in many South Indian homes. Any left over rice can be used up to make this aromatic rice preparation. It can be relished as it is or with coconut chutney.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • South Indian
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 2

  1. 1/2 cup raw rice, cooked & cooled
  2. 2 tbsp. oil
  3. 1 dry red chili, broken into half
  4. 1 sprig curry leaves
  5. 1/ tsp. asafoetida
  6. 1 tsp. mustard seeds
  7. 1 tbsp. urad dal (split black gram)
  8. 2 tbsp. roasted peanuts
  9. 8-10 roasted cashews
  10. salt to taste
  11. 2-3 tbsp. curry leaves powder
  12. Curry Leaves powder -
  13. 2 cups curry leaves, sun dried or pan roasted
  14. 3 tbsp. chana dal
  15. 3 tbsp. urad dal
  16. 2 tbsp. coriander seeds
  17. 8 whole red chillies or to taste
  18. 1/2 tsp. amchur powder
  19. 1 garlic clove (opt)
  20. salt to taste
  21. 1/4 tsp. methi seeds (fenugreek seeds)
  22. 1/4 tsp. asafoetida


  1. Heat oil in a pan and temper with the dry red chili and mustard seeds. After it stops spluttering,add the asafoetida, curry leaves and urad dal.
  2. Saute till the dal turns light brown. Add the roasted peanuts, cashew nuts, rice, salt and curry leaves powder.
  3. Mix well and stir fry on medium flame for a minute or two. Serve, accompanied with some papad or pickle.
  4. Curry leaves powder - Dry roast the urad dal, chana dal, coriander seeds, garlic, methi and red chilies. When cool, grind along with curry leaves. Then mix with amchur, salt and hing.
  5. Your curry leaves podi is ready. Store in an airtight container and serve along with some ghee or oil with dosa or idli.

Reviews (1)  

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Milli Garg
Milli Garg   Jan-12-2018

Nice one.

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