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Curry leaves rice

Corn and curry leaves rice recipe.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: South Indian
Keyword: lunch box ideas, rice recipes, variety rice
Servings: 2 people
Author: Jinoo Jayakrishnan
Pin Recipe


to roast and grind

  • 1 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 6-10 no garlic cloves
  • 2 no red chillies
  • 1 cup curry leaves
  • 1/2 lemon sized tamarind
  • 1/8 tsp asafoetida

to make rice

  • 1 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1-2 clove garlic - chopped
  • 5-8 no small onions - chopped
  • 1 no green chilli - chopped
  • 1/8 cup sweet corn - boiled
  • 1/2 cup basmati rice - cooked and cooled
  • salt to taste
  • 1/4 tsp turmeric powder


to roast and grind

  • Dry roast coriander seeds, cumin seeds, garlic and red chillies until it is slightly roasted and turns aromatic.
  • add curry leaves, tamarind, and asafoetida. Fry until the leaves are crisp.
  • Cool and grind it coarsely.

To make rice

  • In the same pan, heat oil, crackle mustard seeds, add chopped garlic, chopped green chillies, chopped onions and fry till onions are pink
  • Further, add cooked corn, cooked rice, salt to taste, turmeric powder and prepared spice mix.
  • Mix gently until well combined and serve hot.