Curry Leaves Masala Rice with Leftover Rice
Easy yet delicious south Indian curry leaves masala rice made with fresh curry leaves, spices, lentils, tamarind and leftover rice. It is a vegan and gluten free rice that makes a wholesome and nutritious meal on weekdays.
Servings: 3 people
Calories: 276kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 500 gms (or) 3 Cups Cooked Rice
For Masala Powder
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- ¼ Teaspoon Fenugreek Seeds
- ⅓ Teaspoon Black Peppercorn adjust to suit your spice level
- 2 Dry Red Chillies adjust to suit your spice level
- ½ Cup (or) 15-20 sprigs Fresh Curry Leaves remove leaves from the stem and wash
For Masala Paste
- ½ Teaspoon Oil
- 2 Green Chillies wash and slit each into half lengthwise
- 3 Teaspoons Tamarind Pulp
- small piece Jaggery
- Salt as required
For Tadka
- ½ Teaspoon Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 1 Red Chilli break into 2-3 pieces
- 1 sprig Curry Leaves remove leaves from the stem and wash
Instructions
- Place a pan on the stove top.
- Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns and roast over medium heat for around 2 minutes until fragrant stirring regularly.1 Teaspoon Coriander Seeds, 1 Teaspoon Cumin Seeds, ¼ Teaspoon Fenugreek Seeds, ⅓ Teaspoon Black Peppercorn
- Now add dried red chillies and roast for a minute until chillies release pungent aroma.2 Dry Red Chillies
- Next, add curry leaves and roast for a minute and then switch the heat off and let it cool completely.½ Cup (or) 15-20 sprigs Fresh Curry Leaves
- Transfer the roast spices and curry leaves to the mixer jar or spice jar and grind it to a powder.
- Heat oil in a pan over medium heat.½ Teaspoon Oil
- Once oil is hot, fry green chillies. Add ground masala, tamarind pulp, jaggery, salt and cook for 3-4 minutes until the raw aroma vanishes.2 Green Chillies, 3 Teaspoons Tamarind Pulp, Salt, small piece Jaggery
- Warm leftover rice in a microwave and place it in a wide bowl.500 gms (or) 3 Cups Cooked Rice
- Combine cooked masala with rice. Mix well with a spoon until rice is well coated with masala.
- Heat oil in a small pan over medium heat.½ Teaspoon Oil
- Once oil is hot, add mustard, cumin and let them splutter. Then add urad dal, chana dal and fry until they turn golden. Finally, stir in red chilli and curry leaves and switch the heat off.½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, 1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal, 1 Red Chilli, 1 sprig Curry Leaves
- Add tadka, roasted peanuts to the masala rice and mix well with spoon until well combined.
- Enjoy delicious and nutritious curry leaves masala rice with any side dish of your choice.
Notes
Use day-old rice: Leftover rice tends to be drier and less sticky than freshly cooked rice, making it ideal for this recipe.
Freshly Cooked Rice: If you plan to pack it in a lunchbox, make it with freshly cooked rice.
Cool Rice: If you are using freshly cooked rice, spread it out on a large plate or baking sheet and let it cool completely. Then combine cooled rice with the cooked curry leaves masala and tadka.
Reheat: Ensure to reheat the rice until warm before combining it with masala. Alternatively, toss rice with masala in the pan and continue to cook until rice is heated through.
Peanuts: I used roasted peanuts that I had on hand. Fry raw peanuts in oil with urad and chana dal if using them.
Nutrition
Calories: 276kcal | Carbohydrates: 57g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 108mg | Potassium: 161mg | Fiber: 3g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 2mg
