Curry Leaf Rice
Elevate your meal with the fragrant and flavorful Curry Leaf Rice, a simple yet aromatic South Indian dish perfect for a quick lunch or dinner. This one-pan recipe infuses fluffy cooked rice with the earthy aroma of fresh curry leaves, nutty chana dal, and urad dal, all harmonized by the warmth of mustard seeds and a touch of turmeric. A hint of tangy lemon juice and the optional crunch of roasted cashews add a delightful twist. Ready in just 30 minutes, this dish is vegan, gluten-free, and versatile—enjoy it as a standalone meal or pair it with tangy yogurt, spicy pickles, or a comforting curry. Perfect for repurposing leftover rice, Curry Leaf Rice is an effortless recipe that shines with bold flavors and minimal effort.
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Recipe Information
Ingredients
- 2 cups Cooked rice (preferably cooled, white or basmati)
- 20 leaves Curry leaves (fresh)
- 2 tablespoons Oil (preferably coconut or vegetable oil)
- 1 teaspoon Mustard seeds
- 1 tablespoon Chana dal (split chickpeas)
- 1 tablespoon Urad dal (skinned black gram)
- 2 chilies Green chilies (slit lengthwise)
- 2 chilies Dried red chilies
- 1 teaspoon Ginger (finely chopped)
- 10 pieces Cashew nuts (optional, broken into halves)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
In a large pan or wok, heat 2 tablespoons of oil over medium heat.
Add 1 teaspoon of mustard seeds and allow them to splutter.
Once the mustard seeds pop, add 1 tablespoon each of chana dal and urad dal. Sauté until they turn light golden brown.
Add 2 slit green chilies, 2 dried red chilies, and 1 teaspoon of finely chopped ginger. Stir-fry for 30 seconds until fragrant.
Add 10 cashew nuts (optional) and continue to sauté for another minute until they are lightly roasted.
Add 20 fresh curry leaves and stir-fry for about 15 seconds until they become crisp.
Sprinkle 0.5 teaspoon of turmeric powder and mix well.
Add the cooked and cooled 2 cups of rice to the pan. Gently toss to coat the rice evenly with the spices and curry leaf mixture.
Season with 0.5 teaspoon of salt or adjust to taste. Mix well to ensure even seasoning.
Turn off the heat and drizzle 1 tablespoon of lemon juice over the rice. Gently mix again.
Serve warm as a standalone dish or as a side with yogurt, pickle, or a curry of your choice.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.8 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
