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Curry leaves podi

  • 1 cup Curry leaves tightly pressed
  • 2 tablespoon Channa Dal/ Bengal gram dal
  • 2 tablespoon Urad dal
  • 1 teaspoon Whole Black Pepper
  • 3 Red Chillies
  • pinch of Turmeric powder
  • Required Salt
  • 1/4 teaspoon Asafoetida


  • 3 tablespoon sesame oil
  • 1/2 teaspoon mustard seeds
  • 2 tablespoon Urad dal
  • 2 tablespoon chana dal
  • 4 Red chilli
  • Curry leaves few
  • 10 cashews
  • 3 tablespoon peanut
  • Generous pinch of Asafoetida

Curry leaves rice

  • 3 cups fluffy rice
  • Required Salt
  • Generous pinch of Asafoetida


Cook rice and cool

  • Firstly cook rice with required water and a few drops of sesame oil
  • Transfer the cooked rice to a wide plate and cool the rice

Prepare podi

  • Extract the curry leaves from the stem and wash them. Spread the washed curry leaves on a cloth/kitchen towel. Let curry leaves dry well
  • Dry roast urad dal, channa dal, red chilli, and pepper untiStartstarts to change color
  • Add curry leaves and saute till dal turn golden brown
  • Transfer the dal to a plate and place the curry leaves back to the hot pan and let curry leaves cool in the pan
  • After everything is cool first dry grind the dal, pepper, red chilli, salt, and turmeric powder
  • Furthermore add curry leaves and asafoetida; grind curry leaves powder

Mix podi rice

  • Measure and take 3 cups of rice
  • Add podi and mix well

Temper and prepare rice

  • Add oil to a wide pan
  • When oil is hot add all ingredients except Asafeotida and let them splutter
  • Add hing and mix well
  • Simmer the flame and add podi rice
  • Furthermore, add salt and mix well
  • Finally, add hing and turn off the stove. for best flavor Serve rice after a few hours


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  1. If the rice is hot mix the rice gently with a fork else it might turn mushy. I would recommend mixing the rice after the rice is cool
  2. Add a few drops of sesame oil while cooking rice 
  3. While measuring cooked rice, pack loosely to avoid rice turning mushy
  4. If you are using leftover rice, heat the rice, spread them on a plate then use it
  5. I have used sesame oil. Instead, use peanut oil or any cooking oil
  6. Adjust red chilli according to your spice
  7. Adjust cashew and peanut quantity according to your taste
  8. I have used roasted peanuts hence added directly
  9. Prepare and eat curry rice after few hours for the best flavor
  10. While preparing any variety rice,always keep extra rice handy. If variety rice turned spicy/ salty, it will be easy to fix
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