Fragrant, earthy, and comforting — a rice dish that turns simple ingredients into soulful food.
Curry Leaves Rice is a classic South Indian dish that transforms the humble curry leaf into a fragrant, flavour-packed meal. With its gentle spice, nutty dals, and the warm aroma of roasted curry leaves, this rice is both comforting and invigorating. Perfect for lunch boxes, busy weekdays, or days when you want something wholesome yet effortless, this recipe brings the heart of South Indian kitchens to your table.
Curry leaves are rich in antioxidants, iron, and digestive-friendly compounds that support hair health, metabolism, and overall immunity. When blended with dals, pepper, and rice, they create a naturally nourishing dish that provides steady energy and gut-friendly warmth. Light yet satisfying, this rice makes healthy eating both flavourful and easy.
Soak rice for 20–30 minutes. Boil 5 cups of water, add the rice, and cook until soft. Drain, spread in a wide bowl, and cool completely.
Heat ghee, fry the cashews until golden, and set aside.
Dry roast red chillies, urad dal, chana dal, curry leaves, pepper, and asafoetida until golden and aromatic. Cool and grind into a fine powder.
Heat oil in a pan. Add mustard seeds, urad dal, and chana dal. Once they splutter, add green chillies, onions, and a few curry leaves. Sauté until the onions turn soft.
Add the curry leaves powder and salt, sauté for 2 minutes. Add cooked rice, fried cashews, and remaining ghee. Gently mix until the rice is coated evenly with the masala.
Side dish: Potato fry is a very good combination and you can also serve with potato chips. Onion raita/ Cucumber raita also will be a great choice.
This is a healthy food for everyone, particularly children who do not prefer to eat curry leaves in any dishes!
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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