Updated date:

North Indian Curry Leaves Rice Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Curry leaves rice

Curry leaves rice

Very flavorful and healthy, this rice dish is prepared with fresh curry leaves. Preparing it is quick and easy because it calls for ingredients that are typically on-hand in most kitchens. If you have leftover rice, you can use that for this recipe, rather than boiling a fresh batch.

Though this dish is more commonly associated with South Indian cuisine, I have adapted it in the North Indian style with a few ingredient substitutions.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

2 servings

Ingredients

  • 1/2 cup kadi patta (curry leaves)
  • 1 whole green chilli
  • 1 tsp seedless imli (tamarind)
  • 2 tbsp grated fresh coconut
  • Water as needed
  • 2 tbsp oil
  • 1/4 tsp rai (mustard leaves)
  • 1/2 tsp jeera (cumin seeds)
  • 1/4 tsp red chilli powder
  • 3/4 tsp salt, or to taste
  • 2 cups of 80% boiled rice (or leftover rice)

Instructions

  1. In a grinder, add the kadi patta, grated coconut, green chilli, and imli. Add a little water and grind to a fine paste. Remove and set aside.
  2. In a pan, heat the oil over medium heat then reduce heat to low. Add the rai and cumin seeds and let them crackle.
  3. Add the red chilli powder and the curry leaves paste. Stir well and add salt. Stir the mixture and cook for 2 minutes over medium heat.
  4. Keep the heat on low-medium. Add the boiled rice and stir until it combines well with the spice mixture; then cover with a lid. Reduce the heat to low and cook for about 2 minutes.
  5. Serve the rice with dahi (pickle).

Curry Leaves Rice Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 30, 2020:

Thank you, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 30, 2020:

It's very flavorful. Thank you, Pamela.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 30, 2020:

Thank you, Bill. Have a good day!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 30, 2020:

Thanks, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 30, 2020:

Flavorful, yes, Flourish!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 30, 2020:

Thank you, Umesh.

Peggy Woods from Houston, Texas on August 29, 2020:

I have yet to see fresh curry leaves available in our stores, but I love using the dried spice. Your recipe sounds tasty! Thanks!

Pamela Oglesby from Sunny Florida on August 29, 2020:

This rice dish looks very good. I really like rice almost any way it is prepared. This recipe has some interesting spices.

Bill Holland from Olympia, WA on August 29, 2020:

Passing it on to my wife. Thank you, my friend. Have a wonderful weekend.

Devika Primić from Dubrovnik, Croatia on August 29, 2020:

Curry leaves rice sounds delicious. A recipe filled with healthy spices and would love to try unfortunately, don't have all the spices.

Devika Primic on August 29, 2020:

Curry leaves rice sounds delicious. I don't have curry leaves in Croatia. It needs a different climate.

FlourishAnyway from USA on August 28, 2020:

I bet this is good and spicy!

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on August 28, 2020:

I do not know the coincidence but most of your recipes are my favourite. Thanks for posting.