Karibevu Chitranna/Curry leaves rice -Tiffinbox series

This is a typical south Indian recipe which I have made after seeing various blogs and videos. This rice can be made for breakfast,lunch or dinner too
A perfect lunchbox/tiffinbox recipe.
Karibevu Chitranna

For the curry leaf masala powder:
2 tsp oil
1 tbsp urad dal
1 tbsp chana dal

½ tsp coriander seeds
½ tsp jeera / cumin
3 dried red chilli
1 tbsp dry coconut, sliced
 Tamarind -size of 2 peanuts or a small ball
½ cup curry leaves
For the rice mixture:
3 tsp oil
1 tsp mustard
pinch hing / asafoetida
few curry leaves
2 tbsp peanuts
2 cup cooked rice
1 tsp salt
2 tbsp Coriander leaves finely chopped

Firstly, prepare the masala powder by heating 2 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal,  ½ tsp coriander seeds and ½ tsp jeera / cumin seeds. Roast until the dal turns golden brown.
When done add 3 dried red chilli, 2 tbsp dry coconut, small ball sized tamarind and continue to roast on low flame, to this add ½ cup fresh curry leaves and roast on low flame.
Roast until the curry leaves turn crisp.
Allow the mixture to cool completely and transfer to the small blender.
Make this into a smooth powder without adding any water. curry leaves masala powder is ready.
In a large kadai heat 3 tsp oil add 2 tbsp peanuts  when [peanuts start changing its colour add mustar seeds, when splutters add curry leaves.
To the tempering add 2 cup cooked rice.  Make sure to cool the cooked  rice completely or you can use left over rice as it turns best for this.
Add prepared masala powder and salt to taste
Mix well using a flat spatula/spoon making sure the spice powder is combined well.
Now sprinkle around 2 tbsp water to this  and mix gently.
Cover and simmer for 2 minutes, or until the flavours are absorbed completely.
Switch off the flame and add juice of 1 small lime and mix gently.
Enjoy curry leaves rice recipe with raita or sides of your choice.

The whole tiffinbox has –

Karibevu chitranna
For snack break I have kept peanut butter biscuits, cucmber slices and a elaichi banana.

Aps Notes:
Adding of 2 tbsp water helps in combining the masala with the rice. Make sure you di not add more as it will trun soggy.
You can avoid adding lime juice, but I love the flavor of lime so I have added.

This is my elder ones tiffinbox, whereas my younger one doesn’t have snack break they directly have breakfast break so what I do is pack all of these in one tiffinbox making sure that everything is packed in a limited quantity and I do not overstuff the kids tiffin box.
Please pack according to your childs capacity.

Till later then,
Happy Cooking,


Sunitha S said…
Very easy recipe. I will try this for my son's lunch box.
Aps Kitchen said…
Sure.. Do try and let me know :)

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