Curry leaves rice recipe | How to make karibevu soppina rice bath | Kadi patta rice
By Latha on September 6th, 2018
Curry leaves rice recipe or karibevu rice bath recipe explained with step by step pictures and a video. Curry leaves rice or Karibevu soppina rice bath is a very tasty rice recipe prepared using green curry leaves, tamarind, jaggery, coconut and masala powder. Curry leaves rice or karibevu bath is a very healthy lunch box recipe.
Curry leaves are very healthy. And you can find 2 more curry leaves recipes on this website. They are curry leaves chutney powder and curry leaves coconut chutney recipes.
This is my own way to prepare curry leaves rice. One fine day, I tried curry leaves rice or karibevu soppina ricebath this way and I liked it so much. So now I prepare this often. Everyone in my family likes this.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath, vangi bath, cabbage rice or cabbage bath, puliyogare and pudina pulao recipes.
Or if you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a quick video on this curry leaves rice recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup rice (I used sona masuri)
- 4 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 2 tbsp peanuts or groundnuts
- 4 - 5 curry leaves
- 1/2 gooseberry sized tamarind
- 1 gooseberry sized jaggery
- 1/4 tsp turmeric powder
- Salt as per your taste
Ingredients for masala powder:
- 2 - 4 red chilies (medium spiced)
- 2 tsp urad dal
- 2 tsp bengal gram dal or chana dal
- 2 tsp coriander seeds
- 5 - 8 sprigs of curry leaves
- 1/4 cup grated coconut
Instructions for making curry leaves rice or karibevu soppina ricebath:
- To prepare curry leaves rice, you need to cook the rice and keep it aside. Please note the rice should not be over cooked.
- Now let us prepare masala powder. For that, heat 1/2 tsp of oil in a pan. Next add in red chilies, urad dal, gram dal and coriander seeds. Start frying them under medium flame.
- When the dals turn slight brown, add in curry leaves and continue frying under medium flame..
- Roast until dals are light brown and curry leaves are crisp.
- Wait until cool, transfer it into a mixie jar and grind it into a coarse powder.
- Add in grated coconut.
- Grind it again and keep it aside. Masala powder is ready.
- Next take 4 tbsp of oil in a big wide frying pan and heat it. Add in peanuts (shenga) and wait until it starts crackling. Once the peanut crackles, add in mustard seeds, urad dal and chana dal.
- When mustard seed splutters add in turmeric powder and curry leaves.
- Next add in jaggery, salt and tamarind juice. Adjust as per your taste. Boil it for 1 - 2 minutes.
- Once done, add in masala powder.
- Mix well for a minute under low flame and switch off the stove.
- Add in cooked rice or add in required quantity of gojju depending on the quantity of rice.
- Mix well carefully. Take care not to make the rice mushy. Serve it as breakfast or pack it for the lunch box. This is a very tasty ricebath recipe.
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