Curry leaf rice is more than a recipe; it’s a celebration of a leaf that’s often underrated but deeply healing. With its unique earthy aroma and Ayurvedic benefits, this rice dish brings together fragrance, nutrition, and simplicity in a single bowl. Whether you’re looking to use leftover rice or want a sattvic, digestion-friendly meal, curry leaf rice hits the spot with minimal effort and maximum flavour.
What Is Curry Leaf Rice?
Curry leaf rice is a tempered rice dish infused with the powerful aroma and taste of fresh curry leaves, combined with mild spices and a hint of tang. Ground curry leaves are sautéed with mustard seeds, dals, and sometimes dry coconut to create a nutty, green spice mix that coats every grain of rice. It’s typically made without onion or garlic, making it suitable for fasting or sattvic meals.
How to Make Curry Leaf Rice: The Traditional Way
🛒 Ingredients:
For the Curry Leaf Masala
- 1 cup fresh curry leaves (washed and patted dry)
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tbsp grated dry coconut (optional)
- 3–4 dry red chilies
- 1 tsp black pepper or jeera (optional for spice)
- ½ tsp sesame seeds
- A few drops of ghee (for roasting)
For Tempering
- 1 tbsp sesame/groundnut oil or ghee
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 sprig curry leaves
- A pinch of hing
- 2 tbsp peanuts or cashews (roasted)
To Assemble
- 2 cups cooked rice (preferably cooled)
- Salt to taste
🥣 Method:
- In a pan, heat a few drops of ghee and dry roast chana dal, urad dal, dry red chilies, sesame seeds, and grated coconut until aromatic.
- Add curry leaves and roast until they become dry and crisp (but not burnt).
- Cool and grind to a coarse powder. This is your curry leaf spice mix.
- In a kadai, heat sesame oil/ghee, add mustard seeds and let them splutter.
- Add chana dal, peanuts or cashews, curry leaves, and hing. Fry till golden.
- Add the cooked rice and salt. Mix gently.
- Sprinkle the curry leaf powder over the rice and toss evenly to coat.
- Serve warm with curd or plain, as desired.
🌿 Ayurvedic Benefits
- Curry leaves are deepana and pachana; they stimulate digestion and detoxify the liver.
- Rich in iron, antioxidants, and fiber, they support hair growth and eye health.
- Sesame oil and dals balance Vata and Kapha, offering grounding and warmth.
- Hing and spices help reduce bloating and gas.
- A sattvic preparation, ideal for gut repair and light eating.
💡Pro Tips from the Indian Kitchen
- Make the spice mix in bulk and store in an airtight container for quick meals.
- Use aged rice or leftover rice for better texture.
- Add a squeeze of lemon juice for a tangy twist, if desired.
- Avoid over-roasting curry leaves; they should be crisp, not brown.
- A touch of jaggery balances bitterness and adds depth.
❤️ Why We Love Curry Leaf Rice
- A great way to incorporate curry leaves into your daily diet
- Quick, aromatic, and healthy; ready in under 20 minutes
- No onion, no garlic; perfect for vrat days or temple-style cooking
- Turns leftover rice into a gourmet meal
- Deeply grounding and energising without heaviness
🧘 Ideal For
