This healthy and flavorful rice is prepared using South Indian Chutney powder known as Curry leaves chutney powder/podi

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1/2 cup raw sona masoori rice ((about 2 cups cooked rice))
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 2 tablespoons peanuts
  • 1-2 dry red chili
  • 1 stalk curry leaves
  • 4-5 tablespoons curry leaves chutney powder
  • salt (to taste)

Method

  1. Cook the rice and make sure you have cooked rice a few hours earlier or the previous day to have the grains separated out well.
  2. You can also make Curry Leaves Powder (Karibevu Chutney Pudi) at the home the previous day and keep it ready.
  3. Heat 2 tablespoons of ghee/oil in a Kadai on medium-low flame. Add mustard, raw peanuts. Allow the mustard seeds to crackle and the peanuts to get roasted well until it gets a golden brown color.
  4. Next, add the curry leaves, dry red chilies, and stir for a few seconds.
  5. Then add cooked rice, Curry Leaves Powder, and salt, give it a good stir until all the ingredients have combined well and the rice gets well coated.
  6. Turn off the heat and garnish with chopped coriander leaves and give the rice a good stir. Check the salt and spice levels and adjust to suit your taste buds.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.