Curry Leaves Recipe - Curry Leaves Rice | Curry Leaves Pulao


curry leaves rice


Curry leaves rice or pulao will be a great dish, for example, for a Sunday afternoon lunch or a birthday party. Curry leaves because of their medicinal properties will give you health benefits too. With curry leaves rice, you have the best of both the worlds: taste and health advantages.

Benefits of Curry Leaves
The post, Benefits of Curry Leaves, in the blog, turns a spotlight on the medicinal properties of these leaves.

A favorite side dish for curry leaves rice, as with any pulao, is onion raita. In addition to or as a substitute for it, you can enjoy this food with coconut chutney. A vegetable curry too will give a whole new dimension to this dish.

Mix the curry leaf rice with a little lemon juice and you will like this rice dish more!







how to make gooseberry juice
Gooseberry juice is said to prevent or control diabetes
You maywant to recharge yourself in the morning, everyday, by drinking a glass of gooseberry juice (amla juice), as it is said to be an outstanding health drink.





Servings: Three

Rice, Oil, Ghee, Vegetables and other:


1. Rice 1 cup
2. Oil 1 tablespoon
3. Ghee 1 tablespoon
4. Onion 1
5. Curry leaves 1 sprig
6. Vegetables: Beans, carrot, fresh peas, capsicum, potato. These together, when cut, should fill a cup.
7. Coriander powder 1 teaspoon
8. Water 2 cups
9. Salt to taste
10. Lemon juice to taste
11. Fried cashew nuts and chopped fresh coriander leaves for garnishing

Masala for Curry Leaves Rice / Pulao:

1. Curry leaves 4-5 sprig
2. Green chillies 3-4
3. Fresh coriander leaves 1/2 handful
4. Cinnamon 1/2 inch piece
5. Cloves 3-4
6. Coconut pieces 1/4 cup



How to make the Curry Leaves Rice?


1. Fry masala ingredients, except coconut pieces, in one teaspoon of oil, until all the water evaporates from the leaves.

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2. Grind fried masala with coconut pieces, adding little water to make a coarse paste.

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3. Wash the rice and drain the water. Keep the rice aside for 5 minutes.
4. Cut the vegetables into medium pieces.

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Cut onion into thin, length-wise pieces.

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5. Heat 2 cups of water to boil.
6. Heat oil and ghee in a wok.

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7. Add curry leaves and onion pieces and fry until onion pieces turn golden brown.

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8. Add vegetables and fry for 2 minutes.

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9. Add washed rice and fry for 1 minute.

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10. Add ground masala paste and fry until water evaporates from the masala paste.

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11. Add boiling water and salt and mix.

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12. Transfer the mixture into a pressure cooker. Cover with a lid.

Put on the weight when the steam starts to come out.

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13. Cook until the cooker whistles once or cook according to your cooking preference.
14. Remove the lid after there is no pressure. Wait for 2-5 minutes.

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Add lemon juice and mix.
15. Garnish with fried cashew nuts and chopped fresh coriander leaves. Curry leaf rice / pulao is ready.

Serve hot with cucumber-onion-tomato raita.

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TIPS How to make Curry Leaves Rice?
1. Slit the green chillies so these will not burst-open while frying.
2. Wait for 15 minutes after washing and draining the water from the rice. Then fry it to get soft rice.
3. Do not mix the pulao immediately after removing the lid, because the rice will break down.
4. You can also cook the pulao directly in a pan. You may have to use more water.