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Home » RICE VARIETIES » Karuveppilai sadam recipe | Spicy Curry leaves rice

Karuveppilai sadam recipe | Spicy Curry leaves rice

September 11, 2014 by Raks Anand 18 Comments /

karuveppilai-sadam-recipe
Curry leaves rice recipe with step by step pictures. Karuvepillai is one healthy ingredient we use in our cooking. But sadly we pick and throw it. Its rich in iron, so I always want to consume it, not for anything, just for the sake of hair fall and now to avoid grey hair. My mom used to have curry leaves plant in our backyard, but sadly it is not that big tree that we can get leaves from it, we just tried very hard to keep it alive. After coming here, I too planted one in a pot from the berries I got from my SIL here and it was really growing decently. And I used to make use of it for emergencies when I run out of curry leaves. But once when I came for vacation to Chennai, it wilted and died. So now a days, when I have lots of curry leaves either form little india or from Fairprice pack, I try making something like karuvepillai kuzhambu, karuvepillai podi… Sadam is in my list for so long, I have a version with garlic, but my MIL told to try this version. I tried after long time she said and loved it very much too. It was completely different from  my karuveppilai podi. Packed this for Vj’s lunch box. So makes an easy lunch box too.
curry-leaves-rice

Karuveppilai sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 4

Ingredients

Rice – 1 & 1/2 cup


Salt – As needed


To roast and powder


Curry leaves – 1 cup, packed


Chana dal – 2 tbsp


Toor dal – 2 tbsp


Jeera – 2 tsp


Pepper (Black pepper) – 2 tsp


Coriander seeds – 2 tbsp


Red chilli – 6


Oil – 2 tsp



To temper

Oil/ ghee – 1 tbsp


Mustard – 1 tsp


urad dal – 2 tsp


Green chilli – 2


Cashew nut – 6


Method

  1. Cook rice with ratio 1 : 2 water for 3 whistles in medium flame and once done, cool the rice in a broad vessel with a tsp of sesame oil. Set aside.
  2. Roast all the items under ‘To roast and powder’ table except curry leaves. Roast until you can see chana dal turn golden in colour.
  3. 1-roast

  4. Add curry leaves and switch off the flame. Mix well and let it be over the stove as such. Once cooled, the curry leaves will turn crisp, so it will get easily powdered.
  5. 2-curry-leaves

  6. Powder it in a mixer to a slightly coarse powder.
  7. 3-powder

  8. Temper rice with the items given under ‘To temper’ table and add it to the rice.
  9. 4-temper

  10. Add the powdered curry leaves powder and mix well.
  11. 5-mix

Notes

    • Choose curry leaves that are not too old, it should be atleast all leaves fresh and green. Not the dry, black colored leaves.
    • Cashew nut can be skipped.
    • Clean and wash curry leaves the before day itself and dry it completely over a clean kitchen towel.

Flavorful curry leaves rice is ready, this is healthy for your family too! Serve with any poriyal, curry, kootu or vadams.
curry-leaves-rice-recipe

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Filed Under: RICE VARIETIES, Uncategorized

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Reader Interactions

Comments

  1. Babitha costa

    September 11, 2014 at 8:17 am

    healthy rice

    Reply
  2. Veena Theagarajan

    September 11, 2014 at 8:19 am

    my mum has similar one with Urad dhal instead of chana dhal.. Very flavourful rice

    Reply
  3. visali valli

    September 11, 2014 at 8:28 am

    wow looking delicious… i love the way you present recipes and tried many of them 🙂 looking forward for more 🙂 thank you

    Reply
  4. jeyashri suresh

    September 11, 2014 at 9:11 am

    Super flavorful rice.

    Reply
  5. bagirathidevi senthilkumar

    September 11, 2014 at 9:21 am

    Color is inviting &healthy too

    Reply
  6. Durga Karthik.

    September 11, 2014 at 11:52 am

    Only recently i packed this for lunch.Your version is also good.Will try soon.i microwave the leaves to make it dry.

    Reply
  7. Bala Jayaseelan

    September 11, 2014 at 4:50 pm

    Healthy one……. 🙂

    Reply
  8. Sharada Chandrasekar

    September 12, 2014 at 3:07 pm

    Thanks for the nice recipe. Tried out today and it came out very well 🙂

    Reply
  9. Ganeshan Arumugam

    September 15, 2014 at 12:40 pm

    Thanks for the great recipe posts – I enjoy the easy steps, detailed photos and interesting back stories. One problem I want to point on the page is that the search does not work (at least on chrome) – the input box and the button both seem locked – this is such helpful feature to find previous posts.

    Reply
  10. simmi

    January 19, 2015 at 1:04 pm

    can this coarse powder be kept stored for future use?

    Reply
  11. Raks anand

    January 19, 2015 at 1:13 pm

    yes can

    Reply
  12. stilllearning

    January 19, 2016 at 11:55 am

    Thank you, Raks, this was just what I needed today when I had a lot of curry leaves to finish. I've been to your site about a year earlier as well when it came up in my search for filter coffee and your helpful hints really made my coffee better. I think you make a good teacher because you take nothing for granted – you explain each step and get to some 'faq's even before we have the questions ourselves. Thanks to you (and to Vj and the entire family) for your blog. -Lakshmi

    Reply
  13. Naga Siri

    June 28, 2016 at 7:09 am

    Quick lunch box rice, loved it.
    I have a bunch of drumstick keerai, can I use them instead of curry leaves?

    Reply
  14. Raks anand

    June 28, 2016 at 7:24 am

    Great idea, I should also try 🙂

    Reply
  15. Jaya Kavitha

    August 30, 2017 at 6:34 am

    Fantastic recipe..

    Reply
  16. Raks Kitchen

    October 10, 2018 at 3:36 pm

    Thank you

    Reply
  17. usha

    November 22, 2019 at 9:16 pm

    Hi when to add salt

    Reply
    • Raks Anand

      November 24, 2019 at 9:11 am

      Either while powdering the ingredients or to the rice. Thanks for pointing out I missed in the post!.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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