Curry leaves Squash/pumpkin rice

Squash curry leaves final


This rice is, Sooooo tasty, it’s simply bursting with flavors. It does taste fairly sweet and the textures are just all over the place. I especially liked the fresh flavor of curry leaves, Paired with the creaminess of the squash and bell peppers adds crunchiness to the rice, it was a definite winning combination.

Health Benefits:

Curry leaves makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver

Serves: 2
Preparation time: 20 minutes (includes cooking time of rice)
Cooking time: 20 minutes


  • Brown basmati rice-1cup
  • Small Squash/pumpkin-2cups (cut into bite size chunks)
  • Cubed bell peppers-1medium
  • Oil-2tsp
  • Mustard seeds-1tsp
  • Urad dal-1tsp
  • Channa dal-1tsp
  • Salt-to taste
  • Lemon juice-to taste

To roast and grind:

  • Curry leaves-1cup (rinsed and pat dried)
  • Cashew nuts-2-3tbsp
  • Green chillies-3
  • Garlic-2cloves
  • Cumin seeds-1tsp
  • Pepper corns-4-5


  • Wash and soak rice for 30minutes. After soaking time drain and set aside.
  • Boil enough water in a sauce pan, add salt, soaked, drained rice and cook for 18-20minutes or until fluffy.
  • Once the rice is cooked drain- spread it on a broad dish/plate and let it cool completely. (rice can be made ahead or left over rice can also be used)

To roast and grind:

  • In a pan add cashew nuts, cumin seeds, chillies, pepper corns, garlic and roast for a minute or two. Add curry leasves and saute for 3-4minutes or untul slightly changes its colour. Turn off the flame and let it cool a bit and then blend it to a coarse powder, set aside.

For squash rice:

  • Heat oil in a sauce pan add mustard seeds, as it pops, add urad dal, channa dal and saute for few seconds.
  • Add diced squash and cook until nearly (3/4th done), then add diced bell peppers and continue to saute for another 4-5 minutes.
  • Add cooked rice, ground curry leaves powder, salt and mix well.
  • Cook until the rice coats well and is heated through.
  • Turn off the flame, stir in lemon juice.

Serve hot.


  • Can substitute brown rice with white basmati rice/any rice of choice.
  • Curry leaves powder can be made ahead and stored in the refrigerator in an air-tight container.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on March 1, 2015, in Indian, Main dish. Bookmark the permalink. 25 Comments.

  1. Looks so yummy and bursting with flavor :9


  2. It looks delicious! Great colors in this dish.


  3. Looks cool Chitra…Guess it would taste a bit sweet….


  4. unique combo.. sounds interesting


  5. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  6. Lot of flavors, I can imagine the taste:-)


  7. the best part i love coming ere is all the food you tell us about with health benefits 🙂 yummyyyyyyyyyyyyy

    Liked by 1 person

  8. Nice one Chitra! such a lot of wonderful flavors, textures, benefits ! great 🙂

    Liked by 1 person

  9. I am not familiar with curry leaves – I need to see if I can find any 🙂 Great recipe as I am looking for more ways to add squash to my diet.

    Liked by 1 person

    • Curry leaves are used in indian kitchen as a fresh herb, you will definitely find it in indian grocery store or indian section ….Thank you for stopping by and glad you liked it aunt Juju…


  10. I love all the flavors you have going on in this rice, Chitra! I was wondering, do you know if the powdered curry also has all of these benefits? I was just wondering. I will have to see if I can find some curry leaves here. I need to research if there is an Indian grocery store where we live. Thanks for sharing this yummy recipe!


    • Shari – People do use dried powdered curry leaves where fresh is unavailable. So you can give it a try since fresh leaves are not available at all places….Benefits logically should be retained however fresh leaves flavour will be missed using dried leaves. If one is using the leaves for the first time will not notice the difference in flavour so give dry leaves if avaiable….


  1. Pingback: Potato in coriander sauce | Chitra's Healthy Kitchen

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