Curry Leaves Rice Recipe | Karuvepillai Sadam

Curry leaves rice is a simple and delicious meal which can be prepared within 20 mins. This variety-rice is best suitable for the kid’s tiffin box. Curry leaves have so many nutrients in it. It is also good for hair growth.

Usually, South Indian’s include curry leaves in almost all dishes for tempering. But kids generally throw it. If we prepare curry leaves rice in this method, certainly kids would enjoy this rice. As we are dry roasting certain ingredients, this gives a nice aroma to the dish. Also to make any variety-rice you need to cook rice perfectly, that is it should not be mushy.

Cook the rice in the ratio of 1:3 (rice: water if it is parboiled rice) proportion. Spread the rice on a plate, mix a tsp of gingelly oil and cool it completely. Later you can fluff it up with a fork or spatula gently so that each grain comes out separately. Always use gingelly oil or ghee for making any variety-rice, as it gives a nice flavor to the dish. Now let us see how to prepare this recipe.

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Curry Leaves Rice Recipe | Karuvepillai Sadam

Print Recipe

Karuvepillai Sadam using instant podi.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
2 people	10 min

Cook Time

15 min

Servings Prep Time 2 people 10 min

Cook Time 15 min

Curry Leaves Rice Recipe | Karuvepillai Sadam Print Recipe Karuvepillai Sadam using instant podi. CourseLunch CuisineSouth Indian Servings Prep Time 2 people 10 min Cook Time 15 min Servings Prep Time 2 people 10 min Cook Time 15 min

Ingredients

Main Ingredients

• 1 cup Cooked rice
• 1 tsp Oil/Ghee
• 1/2 tsp Mustard seeds /kadugu
• 1/2 tsp Chana dal/kadalai paruppu
• 1 tbsp Peanuts/Verkadalai
• 1 strand Curry Leaves/Karuveppilai
• 2 Dry Red Chili
• salt to taste

To roast and grind

• 1 tsp oil
• 1 cup Curry Leaves/Karuveppilai tightly packed
• 1/2 tbsp Chana dal/kadalai paruppu
• 2 tbsp Urad Dal/Uluttam Paruppu
• 1 tsp Cumin seeds/Jeera
• 1/4 tsp Pepper/milagu
• 1 tsp Sesame seed/Ellu white
• 2 Dry Red Chili
• 1 Tamarind small gooseberry size
• 1/2 tsp Asafoetida/hing

Servings: people

Instructions

1. Heat a pan and add oil. Once the oil gets heated add chana dal, urad dal and saute until it turns golden brown.
2. Then add cumin, pepper and sesame seeds. Saute for another min. Then add dry red chili, tamarind, and asafoetida. Saute until chili is puffed up.
3. Finally, add washed and dried curry leaves and saute for a min or 2. To not saute for too much time. Do not let the color of the leaves change.
4. Once done cool it completely. Then transfer this mixture to a mixer and grind to a fine powder.
5. Now heat another pan and add oil. Once the oil gets heated add mustard seed, chana dal, groundnut and let it crackle. Then add curry leaves, chili and saute until chili puffs up.
6. Then add cooked rice, salt to taste, 3 to 4 tsp of prepared curry leaves powder (You will not require all the powder prepared. If extra is remaining, store it in an airtight container and use it later.) and mix all thoroughly until all the rice is coated with curry leaves powder.
7. Curry leaves rice is ready. Serve hot or this can be taken in tiffin box for lunch.

Recipe Notes

• Use all the ingredients in the specified measures only.
• Instead of groundnut, you can even use cashews.
• Adjust the spice according to your taste.
• You will not require all the powder prepared. If extra is remaining, store it in an airtight container and use it later.
• You can store the powder in the refrigerator up to a month.

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Delicious Curry Leaves Rice is ready to relish.

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