Curry leaves masala rice – Easy karuveppilai masala rice recipe, perfect for lunch box too – Recipe with full video and step-by-step pictures.
Usually, we make curry leaves rice in the South Indian style. Curry leaf is an aromatic herb used widely in South cuisine. It lends an amazing flavour to the dishes. We widely use this in sambar, rasam, poriyals,kootu,aviyal, kurmas,podis, and chutney. I have tried curry leaves pulao and shared the recipe also in Jeyashris kitchen.
A few days back I tried curry leaves masala rice and everyone at home loved it. So I thought I will shoot a video and document the recipe here. I used onion and ginger garlic paste in this recipe. Also, fennel seeds are added to give a nice flavour.
Many times we see people take out the curry leaves from their food and discard it. But if you add this way, even kids will eat without any fuss.
Also, check out pepper-flavored curry leaves rice, pineapple mocktail, curry leaves thokku, curry leaves pulao.
Check out how to store curry leaves
Curry leaves masala rice
Ingredients
- ½ cup un cooked rice or 2 cups cooked rice
- 3 tsp oil
- 2 tsp ghee
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- ¼ cup frozen peas
- Salt as needed
- 2 green chilis slit
- Few cashew nuts optional
- 1/4 cup curry leaves
- 1 tsp sesame seeds use white or black
- 1 tbsp urad dal
- ½ tsp fennel seeds or cumin seeds
Instructions
- Cook the rice and spread it in a wide bowl.
- I used sona masoori rice, you can also use par boiled rice or basmati rice.
- In a pan add the urad dal and roast for 2 minutes in medium flame.
- Now add the sesame seeds keep sauting. The seeds will pop up and the dal will turn golden brown.
- Now add the curry leaves and fennel seeds and cook for a minute.
- Switch off the flame.
- Let this be in the heat for a minute.
- Transfer this to a mixie jar and when it is warm powder this.
- You can make this in advance too and store for a week.
- In the same pan add oil and add the finely chopped onions and slit green chilis.
- Saute this till they translucent.
- Now add the ginger garlic paste.
- Cook till the raw smell goes off.
- Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.
- Add in the cooked rice to this.
- Sprinkle the curry leaves spice powder on the top.
- Gently mix well.
- You can keep the flame in low.
- Cook for 2 minutes and switch off.
- Roast cashew nuts in ghee, this step is optional.
- You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.
- Add this to the rice.
- Mix well gently
- Curry leaves masala rice is ready to serve.
- Any raita or papad or vadam pairs well with this.
Notes
- Cook the rice and spread it in a wide bowl.
- I used sona masoori rice, you can also use parboiled rice or basmati rice.
- In a pan add the urad dal and roast for 2 minutes on medium flame.
- Now add the sesame seeds and keep sauting. The seeds will pop up and the dal will turn golden brown.
- Now add the curry leaves and fennel seeds and cook for a minute.
- Switch off the flame.
- Let this be in the heat for a minute.
- Transfer this to a mixie jar and when it is warm powder this.
- You can make this in advance too and store it for a week.
- In the same pan add oil add the finely chopped onions and slit green chilis.
- Saute this till they are translucent.
- Now add the ginger garlic paste.
- Cook till the raw smell goes off.
- Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.
- Add the cooked rice to this.
- Sprinkle the curry leaves spice powder on the top.
- Gently mix well.
- You can keep the flame low.
- Cook for 2 minutes and switch off.
- Roast cashew nuts in ghee, this step is optional.
- You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.
- Add this to the rice.
- Mix well gently
- Curry leaves masala rice is ready to serve.
- Any raita or papad or vadam pairs well with this.
