Spicy Curry Leaves Rice

Spicy Curry Leaves Rice
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Curry leaves powder is mixture of various spices, which includes curry leaves. Curry leaves are predominantly used in India and Sri Lanka for cooking and a native tree to both the countries.

It’s not only versatile leaves for cooking but also has astounding health benefits, they are a rich source of iron and folic acid, they help in control blood sugar and also help in reducing/stopping diarrhea and stimulate hair growth, we can go on listing the health benefits one can have eating curry leaves.

Curry leaves are also called as Kaddi patta (In Hindi), Karuveppilai (In Tamil), its next to tulsi leaves in natural healing or health benefits. Its used for tempering majorly south Indian dishes and also used in spice powders.

Had seen my mother preparing this powder to be stored in kitchen for emergency purposes. This is very good for lunch boxes and afternoon lunch. It can be had with any crunchy chips or raita or coconut chutney.

Looking for more Rice Recipes:

  1. Coconut Rice
  2. Mango Rice | Mavinakayi Chitranna
  3. Tindli/Ivy Gourd Masala Rice
  4. Coriander/Parsley Rice
Spicy Curry Leaves Rice
4.25 from 4 votes

Spicy Curry Leaves Rice

Nutritional Value: 431 Calories / Serving Fat 138 cal Carbs 253 cal Protein 40 cal

Course Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 5
Calories 431 kcal
Author Kalyon Subbarao


  • 1 ½ Cups Rice
  • ¼ Cup Peanuts

To roast and powder

  • 1 ½ Cups Curry leaves
  • 2 Tbsp Channa dal
  • 2 Tbsp Urad Dal
  • ¼ Cup Grated Dry Coconut
  • 2 Tsp Jeera - 2 tsp
  • 2 Tsp Pepper
  • 2 Tbsp Dhaniya
  • 7 nos Dry Red chilli Badigye
  • 2 tsp Oil

To temper

  • 2 Tbsp Oil
  • 1 tsp Mustard
  • 2 tsp Urad dal
  • 1 nos Green chilli


How to Make Spicy Curry Leaves Rice?

  1. Make rice and fork it after draining the extra water, keep it aside and let it cool. Roast the peanuts and keep it aside.
  2. Take a deep pan and roast all the listed items in “To Roast” in tsp oil, put the curry leaves at the last as they do not require much time to get sautéed and grind them to a slightly coarse powder.
  3. Temper the rice with the items given under “To Temper” mix it to the rice and spicy curry leaves powder to the tempered rice. Mix it thoroughly
  4. It can be enjoyed along with papad, coconut chutney, raita and chips.

Recipe Notes

Put 1 tsp lemon juice or oil while cooking rice to get separate rice flakes. Add salt while cooking rice so that it will balance if for any shortage of salt in the rice. Use fresh curry leaves for better results and taste. Clean and dry the curry leaves before using.

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