Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
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.
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- 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)
- 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.
- In a pan, heat the oil over medium heat then reduce heat to low. Add the rai and cumin seeds and let them crackle.
- 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.
- 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.
- Serve the rice with dahi (pickle).
Curry Leaves Rice Recipe
© 2020 Rajan Singh Jolly