| Prep: 10 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| 2 cups Basmati Rice | 20-25 Fresh Curry Leaves | 1.5 tablespoons Cooking Oil | 1.5 tablespoons Unsalted Butter |
| 1.5 teaspoons Black Mustard Seeds | 1.5 teaspoons Split Urad Dal (Black Gram) | 1.5 teaspoons Channa Dal (Split Chickpeas) | 1 teaspoon Heeng (Asafoetida) |
| 6 Dry Red Chilies | 1.5 teaspoons Turmeric Powder | 1.5 teaspoons Salt | 6 tablespoons Unsalted Roasted Peanuts |
| 6 tablespoons Dried Coconut | |||
| kcal | fat | saturates | carbs |
| 400 | 20g | 5g | 54g |
| sugars | fibre | protein | salt |
| 1g | 4g | 10g | 1.5g |
When it comes to quality comfort food that evokes a sense of home and family tradition, there’s nothing quite like my Curry Leaf Rice. Served with an Afro-Southern twist that nods to my roots, it’s a flavorful, satisfying dish sure to delight anyone lucky enough to have a serving placed before them.
A Tasty Fusion Bursting with Memories
As an Atlanta native with Nigerian parents, my cooking has always been a harmonious blend of Southern warmth and West African spice. The Curry Leaf Rice brings that fusion to the forefront. The fragrant basmati rice finds its richness elevated by the curry leaves, while the roasted peanuts and dried coconut lend a delightful texture and depth of flavor. As you let each spoonful linger on your tongue, you can almost hear the soulful tunes of jazz horns wafting from a New Orleans street corner, while the energetic beats of Afrobeat pulse in the background.
Healthful Benefits on A Plate
The Curry Leaf Rice doesn’t just satiate the senses though—it also satisfies the body’s need for balanced nourishment. Various health benefits are associated with the basmati rice that serves as the base, while the curry leaves impart not only flavor, but also a plethora of medicinal properties traditionally regarded for their healing values in South Asian cultures. Then there’s the energizing protein found in the peanuts, and the satisfying satiety rendered by the coconut’s healthy fats.
This dish is a nod to a traditional South Indian dish called Karibevu Chutney, which also features curry leaves in a prominent role. If you want to serve it as part of a full meal, it pairs beautifully with a roasted vegetable medley, or with a nicely spiced stew.
Ultimately, what makes me love this Curry Leaf Rice recipe so much, is not only its taste but also the cultural patchwork quilt it represents. And with its potency in flavor and nutrients, I am bringing a piece of my heart and heritage right to your home – one spoonful at a time.
What You’ll Need
- 2 cups Basmati Rice
- 20-25 Fresh Curry Leaves
- 1.5 tablespoons Cooking Oil
- 1.5 tablespoons Unsalted Butter
- 1.5 teaspoons Black Mustard Seeds
- 1.5 teaspoons Split Urad Dal (Black Gram)
- 1.5 teaspoons Channa Dal (Split Chickpeas)
- 1 teaspoon Heeng (Asafoetida)
- 6 Dry Red Chilies
- 1.5 teaspoons Turmeric Powder
- 1.5 teaspoons Salt
- 6 tablespoons Unsalted Roasted Peanuts
- 6 tablespoons Dried Coconut
Method
Step One
Firstly, rinse the basmati rice under cold water until the water runs clear. Once done, add the rice to a large pot along with 4 cups of water. Place it on medium heat and let the rice cook until it is soft and ready. Alternatively, you can also cook the rice in a rice cooker or pressure cooker according to your preference.
Step Two
While your rice is cooking, take your fresh curry leaves and wash them thoroughly under running water. After washing, chop the leaves finely and set them aside. Take your dry red chillies and chop them into pieces and set them aside as well.
Step Three
After chopping, set a pan on medium heat and add the cooking oil and unsalted butter. Once it is hot and ready, add the black mustard seeds and allow them to sputter. Then add the split urad dal and channa dal and stir them around.
Step Four
Once the dals turn golden brown, add the heeng and chopped dry red chillies. Sauté them in oil until the chillies darken in colour.
Step Five
Next, add the finely chopped curry leaves and sauté them until they wilt and release their aroma. Then add the turmeric powder and salt, and stir the mixture well.
Step Six
Now add the cooked rice and gently mix everything together making sure the rice is well coated with the curry leaf mixture. Allow this to cook for a few minutes so the rice absorbs the flavours.
Step Seven
Lastly, add the unsalted roasted peanuts and dried coconut. Give everything a final mix. Serve the Curry Leaf Rice while still hot and enjoy!
