Whether you fry curry leaves (Karuveppilai, Kari Bevu, Karri Patta, Karivepaku) in oil or ghee they give out this distinct flavor that’s just delicious. Curry leaves give an oomph factor to many Indian dishes like pulihora (tamarind rice), dals and some curries.
We had a huge curry tree in the backyard of our house we used to live years ago. Fresh karipatta everyday right from the tree. Now I spend about $1 for a small bag with about 6-7 lean stems.
I wanted to make Meena’s Eggs in curry leaf gravy and bought two bags of them last week. But didn’t realize I was out of eggs (duh..) Instead I made this rice dish that’s just simply delicious that’s perfect as a quick weeknight dinner. Recipe is from an old telugu newspaper.
Rice – 1 cup cooked
Curry leaves – about 4 handfuls
Onion – 1 large
Green chilies – 4
Garlic – 3 cloves
Lemon juice – 1 tbsp
Cumin seeds (jeera) – 1 tsp
Salt – to taste
- Wash the curry leaves and grind them into a paste with as little water as possible.
- Heat 2 tbsp oil in a pan, add jeera and fry for 30 seconds. Add chopped onions, green chilies, garlic and curry leaf paste, sauté till onions are soft, about 7-8 minutes.
- Add cooked rice to the mixture along with lemon juice and salt. Mix well and serve as is or with any curry or chips.