Curry leaves rice, a staple in South Indian cuisine, is more than just a side dish; it's a fragrant and flavorful explosion in every bite. This simple yet incredibly aromatic rice dish is packed with the unique, slightly pungent aroma of curry leaves, complemented by the warmth of mustard seeds and the subtle spice of chilies. It's a healthy and versatile option, perfect as an accompaniment to almost any South Indian curry or enjoyed on its own as a light and satisfying meal. The incredible taste belies its simplicity, making it a perfect recipe for both experienced cooks and culinary novices.
The distinct flavor profile of curry leaves adds a depth and complexity that elevates this rice dish beyond the ordinary. This recipe utilizes readily available ingredients, making it accessible and convenient to prepare. Ready to experience the magic of curry leaves rice? Let's dive into the easy, step-by-step instructions below.
Tools Needed
- Cast iron kadai
- Chutney grinder
- Airtight glass container
Ingredients
- Wood pressed sesame oil: 2 tsp
- Toor Dal: 1 1/2 tsp
- Bengal gram (Kadala Pera): 1 tsp
- Urad dal: 1 tsp
- Whole black peppercorns: 1/2 tsp
- Cumin seeds (Jeera): 1/2 tsp
- Sesame seeds: 1 tsp
- Whole red chilies: 4-5
- Curry leaves: 1 cup
- Asafoetida (Hing): a small piece
- Turmeric powder: 1/2 tsp
- Fresh grated coconut: 3 tbsp
- Tamarind: a small piece
- Sea salt: 1 tsp (or to taste)
- Cooked rice: 3 cups
- Mustard seeds: 1 tsp
- Peanuts: 3 tbsp
- Lemon: 1/2
Step-by-Step Instructions
Step 1. Preparing the Curry Leaves Powder
- Heat sesame oil in a kadai. Add toor dal, bengal gram, and urad dal. Lightly roast until light golden brown.
- Add peppercorns, cumin seeds, sesame seeds, and chilies. Roast until fragrant.
- Add curry leaves and roast until crisp.
- Add asafoetida, turmeric powder, and grated coconut. Mix well and remove from heat. Let cool completely.
- Grind the mixture into a fine powder using a chutney grinder. Add tamarind and salt, and grind again.
Step 2. Sautéing Aromatics and Spices
- Heat sesame oil in a kadai. Add cumin seeds and mustard seeds. Once spluttering, add peanuts, chilies, and curry leaves. Roast lightly.
Step 3. Combining Rice and Powder
- Add cooked rice and curry leaves powder (add half, stir, then add the rest). Mix well until heated through and flavors are absorbed.
Step 4. Finishing and Serving
- Squeeze lemon juice and mix well.
- Serve hot with pickle or salad.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- For longer storage, roast the coconut more to release moisture.
- Use cooked and cooled rice for better texture and resistant starch.
- Use indigenous rice varieties for maximum health benefits.
- No extra salt needed if you've already salted the curry leaves mixture.
Nutrition
- N/A
FAQs
1. Can I substitute curry leaves if I don't have them?
While curry leaves provide a unique flavor, you can try substituting with a small amount of finely chopped cilantro or a pinch of curry powder for a similar, though not identical, taste. However, the flavor will be significantly different.
2. How can I store leftover curry leaves rice?
Store leftover curry leaves rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
So there you have it – a simple yet incredibly flavorful curry leaves rice recipe that’s perfect for any occasion. This dish is a testament to the power of simple ingredients transformed into something truly special. Enjoy the fragrant and satisfying taste of this South Indian staple!