Tuesday, December 30, 2014

Curry Leaves Rice - Karuveppilai Sadam Recipe

Karuveppilai Sadam Recipe
Curry Leaves Rice is perfect for lunch or even for lunchbox.I have tasted curry leaves rice once when amma made it for lunch and I instantly loved it....that instant I decided to post it here. Yesterday I bought fresh curry leaves so thought to make curry leaves rice.I adapted the recipe from here, it turned out so flavorful and good.This fits aptly for lunchbox, you can pair it up with some curry / kootu and vadams.

We just had my lunch with karruveppilai sadam,chow chow kootu and vadam, we had a hearty meal.As I loved the rice so much sat down immediately to edit the pictures and post it :)

Karuveppilai Sadam Recipe

Karuveppilai Sadam Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Rice - 1 cup
Tamarind - 1/2 tsp
Gingelly Oil - 1 tsp
Salt - to taste

To roast and grind:

Curry leaves - 1 cup tightly packed
Coriander Seeds - 2.5 tbsp
Dry Red Chillies - 4
Channa dal - 2 tbsp
Fried Gram Dal - 1 tbsp
Whole Urad dal - 1 tbsp
Whole Black Pepper - 1 tsp
Fenugreek seeds - 1/4 tsp
Gingelly Oil - 1 tsp

To temper:

Oil - 1 tsp
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Cashews - 7 broken

Method:

  1. Rinse curry leaves well and dry it completely and keep it ready.Take all the ingredients listed under 'To roast and grind' except tamarind and curry leaves.
    How to make curry leaves rice - Step1
  2. Add a tsp of oil and roast till golden brown.Then add curry leaves and saute for 3-4mins until the color starts to change.Add required salt.Switch off.
    How to make curry leaves rice - Step2
  3. Cool down,add tamarind and grind it to a coarse powder,Set aside.In a tadka pan heat oil and ghee, add mustard seeds and hing, once it crackles add broken cashews ann fry till golden brown.
    How to make curry leaves rice - Step3
  4. Cook rice in the ratio 1:2.5 cups of water for 3-4 whistles in medium flame, cool down completely.Fluff the rice add gingelly oil.Now add the curry leaves powder and tempering, mix well.
    How to make curry leaves rice - Step4
Serve hot / warm with papads.Curry Leaves Rice

My Notes:

  • You can even make the curry leaves powder in bulk and store.
  • The above measure will be perfect for 1 cup of rice, but if you have extra store in airtight container and use it as sidedish for idli dosa, tastes great.
  • Add gingelly oil to fluff the rice, gives great flavour.
  • Saute curry leaves just till it starts to color change thats enough.Cool down completely then powder it.Once powdered it may look wet after sometime, it will be ok.
Curry Leaves Rice


Written by: SHARMILEE J

10 comments:

  1. i love this vareity rice. the garnish with cashew along with the fryums looks so inviting.

    ReplyDelete
  2. I can smell the wonderful aroma of this rice from here, very nicely prepared!

    ReplyDelete
  3. Replies
    1. The powder stays good in room temperature for 3-5 days after that I recommend to refrigerate it

      Delete
  4. Normally when we cook rice we take 1 cup rice 2 cups water.any particular reason for taking more water

    ReplyDelete
    Replies
    1. Nothing in specific my new cooker takes a little more water than usual :)

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  5. Good and Healthy recipe. Came out very tasty and my kids too loved the rice. Thankyou Sharmi

    ReplyDelete


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