Warm, richly spiced, and built for a satisfying meal, curry leaves rice recipe | karuveppilai sadam | karibevu chitranna is a vegetarian south indian rice made with oil, urad dal, and chana dal in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2 Servings
  • Category: rice
  • Cuisine: south indian

Ingredients

for masala:

  • 2 tsp oil
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • ½ tsp coriander seeds
  • ½ tsp jeera / cumin
  • 3 dried red chilli
  • 2 tbsp dry coconut (sliced)
  • small ball sized tamarind
  • ½ cup curry leaves

for rice:

  • 3 tsp oil
  • 1 tsp mustard
  • 1 dried red chilli (broken)
  • pinch hing / asafoetida
  • few curry leaves
  • 2 tbsp peanuts
  • 2 cup cooked rice
  • 1 tsp salt

Method

  1. firstly, prepare the masala powder by heating 2 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal.
  2. also add ½ tsp coriander seeds and ½ tsp jeera / cumin. roast until the dal turns golden brown.
  3. further add 3 dried red chilli, 2 tbsp dry coconut, small ball sized tamarind and continue to roast on low flame.
  4. now add ½ cup curry leaves and roast on low flame.
  5. roast until the curry leaves turn crisp.
  6. cool the spices completely and transfer to the small blender.
  7. blend to smooth powder without adding any water. curry leaves masala powder ready.
  8. now in a large kadai heat 3 tsp oil and add 1 tsp mustard, 1 dried red chilli, pinch hing and few curry leaves.
  9. also add 2 tbsp peanuts and splutter the tempering.
  10. further add 2 cup cooked rice. make sure to use leftover rice or cool the rice completely.
  11. also add prepared masala powder and 1 tsp salt.
  12. mix well making sure the spice powder is combined well.
  13. further add 2 tbsp water and mix gently.
  14. cover and simmer for 3 minutes, or until the flavours are absorbed completely.
  15. finally, enjoy curry leaves rice recipe with raita.

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.