Curry Leaves in English, Karuveppilai in Tamil, Karibevu in Kannada, Kadi patta in Hindi, is widely used for seasoning in Indian Cuisine which lends an extraordinary aroma to the dish. Though it has innumerable health benefits, we usually throw away the curry leaves. To make use of the benefits to the fullest, I usually make this Karuveppilai Sadam Recipe. You can even prepare this spice powder in bulk, it stays good for 45 days and use it whenever needed. If interested check my Curry Leaves Gravy / Karuveppilai Kulambu, Mint Rice and Coriander Rice too. I have shared this Curry Leaves Rice Recipe with step by step pics, a short YouTube video, If you like it, share it and please don’t forgot to subscribe to my channel.
Find my other Rice Recipes like
1. Tomato Rice / Thakkali Sadam
2. Raw Mango Rice / Maangai Sadam
3. Peanut Rice / Verkadalai Sadam
4. Sambar Rice / Sadam
Karuveppilai Sadam Recipe
Although it has innumerable health benefits, we usually throw away the curry leaves. To make use of the benefits to the fullest, I usually make this Karuveppilai Sadam Recipe / Curry Leaves Rice Recipe.
- 1 Cup Cooked Rice
- Salt As Required
- 2 tsp Oil
- 2 tbsp Channa Dal
- 1 tbsp Urad Dal
- 1 tbsp Fried Gram
- 1.5 tbsp Coriander Seeds
- 1 tsp Pepper Corns
- 1/2 tsp Jeera
- 1/4 tsp Methi Seeds
- 6 to 8 Red Chilli
- 1 Cup Curry Leaves (Tightly Packed)
- 1.5 tbsp Ghee/Oil Link for Homemade ghee
- 1 tsp Mustard Seeds
- 1 Red Chilli
- 5 to 6 Pieces Cashew
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Pressure cook 1 cup of rice with 1.5 cups of water and let it cool down. The rice grains must be separate, not mushy. Then measure and keep all the ingredients for 'To Roast and Grind'.
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Rinse the curry leaves well and dry it on a kitchen towel for an hour, there should not be any water content. Now pour 2 to 3 tsp of oil in a pan and roast all the ingredients listed in the table 'To Roast and Grind'.
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Keep the roasted spices in a plate separately and add the curry leaves to the same pan. Dry roast till the curry leaves turn crispy but don't burn it.
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Allow both the spices and the curry leaves to cool down. Transfer everything to a dry mixer.
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Powder it little coarsely. Then heat ghee/oil in a pan.
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Throw the mustard seeds, once it splutters, add cashews and red chilli. Switch off the flame, and about add 2 to 3 tbsp (adjust as per your taste) of prepared curry leaves powder. Give a quick stir.
Recipe Video
Tips for Making Karuveppilai Sadam Recipe
1. Use fresh curry leaves only for vibrant colour and aroma.
2. I cooked the rice in the water ratio of 1 into 1:5. Ensure the rice grains are separate and completely cooled, so it does not turn mushy while mixing.
3. I used basmati rice, you can use leftover rice too for preparing this curry leaves rice recipe.
4. Adjust red chilli and peppercorns as per spiciness required.
5. After rinsing, dry the curry leaves well in a kitchen towel or you can even sun dry it for an hour. Ensure there is no moisture content, else it becomes a paste while grinding.
6. This curry leaves powder stays good for 45 days if stored in a dry and airtight container. You can even make it bulk and use it whenever needed.
7. For a little tangy taste, peanut-sized tamarind can be roasted and grounded along with the other ingredients.
8. I suggest using sesame oil or ghee for tempering which lends more taste to the rice.
9. Cashews can be replaced with peanuts too which gives a different nutty flavour to the rice.
1. Pressure cook 1 cup of rice with 1.5 cups of water and let it cool down. The rice grains must be separate, not mushy. Then measure and keep all the ingredients for ‘To Roast and Grind‘.
2. Rinse the curry leaves well and dry it on a kitchen towel for an hour, there should not be any water content. Now pour 2 to 3 tsp of oil in a pan and roast all the ingredients listed in the table ‘To Roast and Grind‘.
3. Keep the roasted spices in a plate separately and add the curry leaves to the same pan. Dry roast till the curry leaves turn crispy but don’t burn it.
4. Allow both the spices and the curry leaves to cool down. Transfer everything to a dry mixer.
5. Powder it little coarsely. Then heat ghee/oil in a pan.
6. Throw the mustard seeds, once it splutters, add cashews and red chilli. Switch off the flame, and about add 2 to 3 tbsp (adjust as per your taste) of prepared curry leaves powder. Give a quick stir.
7. Now add the cooked rice and required salt. Mix it gently without breaking the rice grains.
Serve this Curry Leaves Rice Recipe with Aviyal or Arbi fry.
Curry Leaves Rice Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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