Curry leaves rice (kadi pattha) is yet again a very easy rice recipe. Here, rice is cooked first and later the curry leaves powder is mixed in it. Curry leaves is an everyday home ingredient and is extensively used in south Indian cooking especially in tadka or seasoning. This curry leaves rice is very ideal for lunch box. When I am in no mood to cook, this is my go-to recipe to pack for my husband. This is one recipe you should definitely have in hand.
Curry leaves has a number of medicinal and nutritional values. It is known to reduce greying of hair and hair fall and improves eye-sight. It is also good for digestion and prevents stomach upset and gastric issues. A little bit of curry leaves, and it improves the taste and flavor of the dishes a lot.
This curry leaves rice recipe uses homemade curry leaves powder. I make my own powder at home and store it in the refrigerator. Once stored, I can use it for upto one month.
The curry leaves powder can also be made in small batch just for 1 serving (if there are 2-4 people). You can prepare the powder in about 10 minutes and mix it in rice. Adding a tsp of ghee to the rice increases the taste.
Makes: 1 cup curry leaves powder
Powder Preparation time: 10 mins
Rice cooking time: 15 mins
Curry leaves – 4 cups (loosely packed)
Rice – 1 cup
Coriander seeds or dhania or dhaniyalu – 1 cup
Chana dal or senaga pappu – ½ cup
Urad dal or minappapu – ¼ cup
Whole dry red chili – 10 (adjust as per the heat you prefer)
Tamarind paste or pulp – 1.5 tbsp (do not use tamarind juice, pulp is needed)
Salt – to taste
Oil – 1 tsp + 1 tsp, divided
- Cook the rice with 2 cups water till completely done. Let it rest and cool to room temperature.
- If making large curry leaf powder to be stored, wash the curry leaves thoroughly and let them dry on a towel for atleast 6-8 hours till it is completely free of moisture. It is preferable to leave them overnight.
- If making little quantity of curry leaf powder to be used right away, then you can wash the leaves and dry them with a towel. It is fine if little moisture is still present.
- Heat tsp oil in a pan and add the coriander seeds. Roast them till they leave a lovely sweet aroma and turn light golden in color. Transfer to a plate.
- In the same pan add the chana dal and urad dal. Roast till chana dal changes in color. Transfer this to the coriander seeds.
- Again in the same pan add the dry red chili and fry till they are well roasted. Transfer them to the dal mixture. Add the tamarind pulp to this.
- Finally, add the remaining 1 tsp oil in the pan and add the curry leaves. Cook on a medium-low heat until the curry leaves become completely dry and turn crispy.
- Make sure not to burn them. It will take around 10 minutes. Remove from heat and let it cool completely.
- In a blender, first add the dal mixture along with tamarind and dry red chili. Blend to a coarse powder.
- Then add the curry leaves, enough salt and blend to a smooth powder.
- You can use this powder now with rice, idly or upma.
- If you are making this in large batches, then pour this powder in a moisture-free air-tight jar and can be stored at room temperature for about 1 week.
- If you want to store it for more than that, keep it in the refrigerator and can be used for a month.
- You can use amchur or dry mango powder in place of tamarind. This recipe requires upto 5 tsp of amchur in place of tamarind.
You can make curry leaves rice using both hot and warm rice. Add a tsp of ghee, it will be awesome 🙂