Curry Leaves Rice or Karuveppilai Sadam is a flavourful and easy rice recipe made using fresh curry leaves. This is a great option for the lunchbox and is loved by both kids and adults.
Curry Leaves are such a precious ingredient in the kitchen. Indians are used to getting fresh curry leaves on a daily basis from vegetable vendors, back home. After moving out of India, we realize how much of a treasure it is. It is such a tasty and flavourful ingredient that also has a lot of health benefits. Sadly, many people just pick and throw the leaves without consuming them.
Even if you are not a fan of consuming curry leaves as it is, you can make a spiced powder out of it, mix it with rice and eat it. Tastes so good and gives you the satisfaction of not wasting those precious leaves.
What is Curry Leaves Powder?
Curry Leaves Powder is also known as Karuveppilai Podi in Tamil. It is a delicious and widely used condiment that is often mixed with hot rice and ghee. Curry leaves powder can also be had with Idli or Dosa. I love tossing my mini idlis in curry leaves powder and having them for dinner.
Even though it is known as curry leaves powder, along with those leaves, we also use South Indian spices like chana dal, urad dal, coriander seeds and red chillies. These spices enhance the flavour and taste of the powder.
While there are many variations and methods for making this powder, what I am sharing here is the one that my mom makes. It is one of my favourite lunchbox recipes from her kitchen. Especially that delicious cashew tempering on top! Makes you want to eat more and more.
Now that children will be going back to school, most of us would be breaking our heads as to what to pack for lunch. This delicious curry leaves rice comes together in a few minutes and is an excellent option to pack in your box.
How to make Curry Leaves Rice?
Cook 1 cup of rice with 2 cups of water. Spread the rice on a wide plate and allow it to cool down completely. The rice grains should be separate and should not stick together.
In a pan, add 1 tsp oil and roast 1 cup of curry leaves on low flame till the leaves turn crisp. Switch off. Transfer to another plate.
In the same pan, add 1 tsp oil. Add 2 tbsp chana dal, 2 tbsp urad dal, 6 red chillies, and 1 tsp coriander seeds. Fry till it becomes golden brown and a nice aroma comes. Switch off. Add back the curry leaves to the pan. Add a pinch of asafoetida and salt to taste. Let everything cool down.
Transfer everything to a mixer jar. Make a fine powder.
Add ghee/ oil to the pan. Add 1 tsp mustard seeds,1 red chilli, and 2 tbsp peanuts/ cashew nuts. Once it becomes golden brown, switch off.
Add the rice and 4 tbsp powder. Mix gently without breaking the rice. Adjust salt. Serve with your choice of side.
Curry Leaves Rice tastes amazing when served with Simple Potato Fry or Cauliflower Fry. It also tastes good with other fried vegetables like Raw Banana, Arbi, and Elephant Yam. The rice can also be served with simple raita, papad or chips.
You can make the powder in advance and keep it ready. Comes in handy for a busy weekday lunch.
Adjust the amount of powder to your taste.
The number of chillies can be adjusted according to your spice level.
I have used Sona Masoori Rice to make this recipe. You can use Ponni Raw Rice as well.
If any powder is leftover, store it in a dry, airtight container or bottle.
Other Rice Recipes you may like
Curry Leaves Rice | Karuveppilai Sadam
To cook the rice
- 1 cup Raw Rice
- 2 cups Water
To make Curry Leaves Powder
- 1 cup Curry leaves
- 2 tbsp Chana Dal
- 2 tbsp Urad Dal
- 6 Red Chillies
- 1 tsp Coriander Seeds
- Asafoetida a pinch
- Salt to taste
- 1 tsp Oil
Tempering For Curry Leaves Rice
- 1bsp tsp Oil / Ghee
- 1 tsp Mustard Seeds
- 1 Red Chilli
- 2 tbsp Cashewnuts / Peanuts
To cook the rice
- Cook 1 cup of rice with 2 cups of water. Spread the rice on a wide plate and allow it to cool down completely. The rice grains should be separate and should not stick together. I have used Sona Masoori Rice for this recipe.
To make Curry Leaves Powder
- In a pan, add 1 tsp oil and roast 1 cup of fresh curry leaves on low flame till the leaves turn crisp. This may take around 5 minutes. Switch off. Transfer to another plate.
- In the same pan, add another tsp of oil. Add chana dal, urad dal, red chillies, and coriander seeds. Fry on low flame till it becomes golden brown and a nice aroma comes. Switch off.
- Add back the curry leaves to the pan. Add a pinch of asafoetida and salt to taste. Let everything cool down. Make a fine powder.
To make Curry Leaves Rice
- In a pan, add ghee or oil. Once hot, add mustard seeds. Once it splutters, add red chilli and the nuts. Saute till golden brown. Switch off.
- Add 4 tbsp of the curry leaves powder and cooked rice. Mix gently and ensure the rice is coated well with the powder. Check for salt and adjust if needed. Top the curry leaves rice with a tsp of ghee and serve.