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Karuveppilai sadam recipe | Spicy Curry leaves rice

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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

  3. 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.

    4. 2-curry-leaves

  4. Powder it in a mixer to a slightly coarse powder.

    5. 3-powder

  5. Temper rice with the items given under ‘To temper’ table and add it to the rice.

    6. 4-temper

  6. Add the powdered curry leaves powder and mix well.

    7. 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

Reader Interactions

Comments

  18. Ganeshan Arumugam

    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

  24. stilllearning

    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

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