• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Uncategorized

    Karuveppilai sadam recipe | Spicy Curry leaves rice

    September 11, 2014 by Raks Anand 18 Comments / Jump to Recipe

    Karuveppilai sadam or Curry leaves rice recipe with step by step pictures. This recipe can be adapated to make podi and stored for long time, use when needed.

    karuveppilai sadam
    Jump to:
    • Instructions
    • Recipe card

    Karuvepillai is one healthy ingredient we use in our cooking. 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 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

    Instructions

    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 teaspoon 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.
    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.

    2-curry-leaves

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

    3-powder

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

    4-temper

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

    5-mix

    Flavorful curry leaves rice (karuveppilai sadam) is ready, this is healthy for your family too! Serve with any poriyal, curry, kootu or vadams.

    karuveppilai sadam | Curry leaves rice

    Recipe card

    karuveppilai sadam
    Print Pin
    5 from 1 vote

    Karuveppilai sadam

    Karuveppilai sadam or Curry leaves rice recipe with step by step pictures. This recipe can be adapated to make podi and stored for long time, use when needed.
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 1 & ½ cup Rice
    • Salt as needed

    To roast and powder

    • 1 cup Curry leaves packed
    • 2 tablespoon Chana dal
    • 2 tablespoon Toor dal
    • 2 teaspoon Cumin seeds
    • 2 teaspoon Black pepper
    • 2 tablespoon Coriander seeds
    • 6 Red chilli
    • 2 teaspoon Oil

    To temper

    • 1 tablespoon Oil ghee
    • ½ teaspoon Mustard
    • 2 teaspoon urad dal
    • 2 Green chilli
    • 6 Cashew nut
    Prevent your screen from going dark

    Instructions

    • 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 teaspoon of sesame oil. Set aside.
    • Roast all the items under ‘To roast and powder’ table except curry leaves.
    • Roast until you can see chana dal turn golden in colour.
    • 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.
    • Powder it in a mixer to a slightly coarse powder.
    • Temper rice with the items given under ‘To temper’ table and add it to the rice.
    • Add the powdered curry leaves powder and mix well.

    Notes

    • Choose curry leaves that are not too old, it should be at least 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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    More

    • Narthangai sadam | Citron rice recipe
    • Ellu sadam recipe, Sesame rice | Kaanum pongal recipes
    • Curd rice recipe, how to make thayir sadam
    • Peanut rice recipe | Easy lunch box ideas

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes
    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate and Shopee ambassador I earn from qualifying purchases.

    Copyright © 2022 Rakskitchen