Curry Leaves Rice

Few days ago, I had posted a recipe for Curry leaves chutney powder. It is such a tasty and healthy powder that can go well as a side dish with rice, idlis or dosas. I made a big batch of it when my friend shared some fresh curry leaves. For a get together over the weekend, I thought I could make this curry leaves rice. It comes together quickly and is full of flavor. If you have the powder ready, you could make this with left over rice in under 10 mins.

Ingredients:
2 cups cooked rice
2 tbl spn of curry leaves chutney powder
Oil
1 tea spn mustard seeds
1 tea spn urad dal
1 tbl spn peanuts
Salt

Method:
Take cooked rice and lightly fluff it with fork to remove any lumps.
Heat oil and peanuts and fry for sometime.
Add mustard seeds, when they start popping, add urad dal.
Let it become brownish.
Now add curry leaves chutney powder and let it fry till a nice aroma comes out.
Add all rice, mix very well.
Adjust salt.
Serve hot.

Notes:
If using freshly cooked rice, make sure it is at room temperature.
Coconut oil works best but any other oil or ghee can also be used.

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