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karuveppilai sadam
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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.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4 people


  • 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


  • 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.


  • 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.