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.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 3

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

Directions

Step 1

In a large pan or wok, heat 2 tablespoons of oil over medium heat.

Step 2

Add 1 teaspoon of mustard seeds and allow them to splutter.

Step 3

Once the mustard seeds pop, add 1 tablespoon each of chana dal and urad dal. Sauté until they turn light golden brown.

Step 4

Add 2 slit green chilies, 2 dried red chilies, and 1 teaspoon of finely chopped ginger. Stir-fry for 30 seconds until fragrant.

Step 5

Add 10 cashew nuts (optional) and continue to sauté for another minute until they are lightly roasted.

Step 6

Add 20 fresh curry leaves and stir-fry for about 15 seconds until they become crisp.

Step 7

Sprinkle 0.5 teaspoon of turmeric powder and mix well.

Step 8

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.

Step 9

Season with 0.5 teaspoon of salt or adjust to taste. Mix well to ensure even seasoning.

Step 10

Turn off the heat and drizzle 1 tablespoon of lemon juice over the rice. Gently mix again.

Step 11

Serve warm as a standalone dish or as a side with yogurt, pickle, or a curry of your choice.

Nutrition Facts

Serving size	(520.6g)

Amount per serving	% Daily Value*
Calories	990.2

Total Fat 38.7g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1200.0mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 9.3g	0%
Total Sugars 4.8g
Protein 21.2g	0%

Vitamin D 0IU	0%
Calcium 122.1mg	0%
Iron 5.1mg	0%
Potassium 682.3mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 8.5%

Carbs: 56.6%