Curry Leaves Rice | Karuveppilai Sadam
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.
Ingredients
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
Instructions
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.
Notes
Adjust the amount of powder used to suit your taste.
Tried this recipe?Let us know how it was!