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Curry Leaves Rice Recipe 1

Curry Leaves Rice Recipe | Karuveppilai Sadam Recipe

Priya Santhamohan
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.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Rice Varieties
Cuisine South Indian
Servings 2 People
Calories

Ingredients
  

  • 1 Cup Cooked Rice
  • Salt As Required

To Roast and Grind

  • 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)

To Temper

Instructions
 

  • 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'.
  • 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'.
  • 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.
  • Allow both the spices and the curry leaves to cool down. Transfer everything to a dry mixer.
  • Powder it little coarsely. Then heat ghee/oil in a pan.
  • 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.
  • 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.

Video

Notes

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.
Keyword Curry Leaves Rice Recipe, Karuveppilai Sadam Recipe