KARUVEPPILAI SADAM / CURRY LEAVES RICE

It is a daily affair for me to break my head daily what to pack for my hubby and daughter.They both have different tastes and to satisfy both is one big task.I try to make a variety of items keeping their demands in my mind.Everytime i do something different there will be a number of questions aimed at me and this time it was no different.Karuveppilai means curry leaves and sadam means rice in tamil.They were at first very intrigued by the fact that how can i make a rice out of a thing that is used for garnishing.At least making thogayal or podi was heard of but this…. was the question.I  somehow convinced hubby to try atleast.Curry leaves as we all know has an  excellent source of iron and many valuable  minerals.They are also high in protein, carbohydrates and fibres.The fresh aroma of curry leaves is truly comforting as well.I remember mom forcing me to eat curry leaves in daily food during my growing years for long growth of hair.I had curry leaves rice for the first time at a friends place and liked it very much.It turned out to be a true surprise that everyone at home liked it a lot.So here is the flavourful recipe of karuveppilai sadam/curry leaves rice.

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Print Recipe

KARUVEPPILAI SADAM/CURRY LEAVES RICE/LUNCH BOX IDEA

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main course

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south indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

cup

Ingredients

• 1 cup rice
• 1 tsp Mustard seeds
• 1 tsp urad dal
• 1 tsp Channa dal
• 2 tsp peanut
• to taste salt
• 1 tsp sesame oil
• 1 tsp ghee
• 4 red chilli
• 3/4 cup curry leaves
• tamarind a bit
• 1 pinch asafoetida

Course main course Cuisine south indian Prep Time 10 minutes Cook Time 15 minutes Servings cup Ingredients 1 cup rice 1 tsp Mustard seeds 1 tsp urad dal 1 tsp Channa dal 2 tsp peanut to taste salt 1 tsp sesame oil 1 tsp ghee 4 red chilli 3/4 cup curry leaves tamarind a bit 1 pinch asafoetida

Instructions

1. Cook rice and till fluffy and allow it to cool down by spreading the rice in a flat plate/vessel.Add a few drops of oil to it so that each grain is seperate. In a kadai add oil and add mustard.urad dal ,channa dal,red chilly and asafoetida and fry till golden brown.

   
2. Now add curry leaves, salt and tamarind and switch off the flame.

   
3. Allow it to cool and put in a mixer.

   
4. Grind coarsely so that when you eat it tthe curry leaf flavour will hit your tongue.

   
5. Take another pan and add oil, mustard and peanuts.Add ground curry leaves mixture.

   
6. Mix this with rice and serve.Add ghee on top for more flavour.

   
7. Enjoy this rice with raita of your choice or with chips/papad.

   

Recipe Notes

Notes

Using sesame oil enhances the taste.

You can also add cashewnuts for more taste.