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    Home » Recipes » One Pot Meal Recipes

    Karuveppilai Sadam | Spicy Curry Leaves Rice

    Published: Mar 6, 2017 · Modified: Sep 12, 2021 by Ramya · 13 Comments

    3 shares
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    Prepare this easy, healthy and delicious Karuveppilai Sadam or spicy curry leaves rice for a quick lunch or to pack in lunch box.

    Karuveppilai or Curry Leaves are an integral part of any South Indian kitchen. It is this humble leaf that gives the much praised flavor kick to any South Indian dish. As much as it is a flavorful herb, not many people eat curry leaves. I for one realized its magic only after I began cooking in my own kitchen. It has a wealth of nutrients and is very good for health too. In order to make everyone love the flavor of curry leaves, make it as a simple one pot rice – Karuveppilai Sadam or Curry Leaves Rice.

    It is perfect for a simple lunch or even for lunch boxes. I prepared a spice powder using curry leaves and then in turn mixed it with tempered rice. So for those busy weekday mornings, this recipe works great especially since the spice mix can be prepared well in advance. I used gingelly oil (also known as virgin sesame oil) which made this rice extremely delicious. I served it up with some potato fry and fryums – follow me on Instagram to see every day food updates 🙂

    How to make Karuveppilai Sadam

    📖 Recipe

    Karuveppilai Sadam | Spicy Curry Leaves Rice

    Ramya
    Easy and delicious one pot meal using healthy curry leaves!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Lunch Box, Main Dish
    Cuisine South Indian
    Servings 4 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Curry Leaves Spice Powder:

    • 2 tablespoon Urad Dal
    • 2 tablespoon Chanal Dal
    • ½ teaspoon Cumin Seeds/Jeera
    • ½ teaspoon Black Pepper Corns
    • ¼ teaspoon Asafoetida/Hing
    • Salt as needed
    • 6 Dried Red Chillies
    • 1 cup Fresh Curry Leaves tightly packed

    For Karuveppilai Sadam/Curry Leaves Rice:

    • 4 cups Cooked Rice cooled down
    • 2 tablespoon Gingelly Oil/Sesame Oil 1+ 1 tbsp
    • 2 tablespoon Peanuts
    • 1 teaspoon Mustard Seeds
    • 1 teaspoon Urad Dal
    • ¼ teaspoon Asafoetida/Hing
    • Salt as needed
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    Instructions
     

    For Curry Leaves Spice Powder:

    • In a thick bottomed pan, add urad dal, chana dal, cumin/jeera, black pepper and dried red chillies.
    • On low flame, dry roast everything until golden brown and remove it onto a plate.
    • In the same pan, add washed curry leaves.
    • On low flame dry roast the curry leaves until fragrant and devoid of any moisture. Remove it onto a plate.
    • Let this mixture cool down completely.
    • In a mixer jar, add all the dry roasted ingredients along with asafoetida and salt as needed.
    • Blend it smooth. Set this aside.

    For Karuveppilai Sadam/Curry Leaves Rice:

    • In a small pan, heat 1 tablespoon oil. Add mustard seeds, urad dal and peanuts. Fry until peanuts are golden brown. Add asafoetida and remove from heat.
    • Add this tempering to the cooked and cooled down rice.
    • Gently mix the rice and add salt if already not added to it while cooking.
    • Add 3-4 tablespoon of prepared curry leaf spice mix.
    • Add remaining 1 tablespoon of gingelly/sesame oil.
    • Mix it well until there are no white grains of rice.
    • Serve hot with roasted potatoes and fryums.

    Note -

    • The spice powder might be little extra for the rice. Store it in an air tight and it stays fresh for over a month.
    • Adjust the quantity of black pepper corns and dried red chillies as per spice preference.
    • Instead of peanuts, cashews can be added.
    • If sesame oil is not available, use regular cooking oil or ghee.
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    Karuveppilai Sadam Recipe with Step by Step Pictures

    For Curry Leaves Spice Powder:

    1. In a thick bottomed pan, add urad dal, chana dal, cumin/jeera, black pepper and dried red chillies.

    2. On low flame, dry roast everything until golden brown and remove it onto a plate.

    3. In the same pan, add washed curry leaves.

    4. On low flame dry roast the curry leaves until fragrant and devoid of any moisture. Remove it onto a plate.

    5. Let this mixture cool down completely.

    6. In a mixer jar, add all the dry roasted ingredients along with asafoetida and salt as needed.

    7. Blend it smooth. Set this aside.

    For Karuveppilai Sadam/Curry Leaves Rice

    1. In a small pan, heat 1 tablespoon oil. Add mustard seeds, urad dal and peanuts. Fry until peanuts are golden brown. Add asafoetida and remove from heat.

    2. Add this tempering to the cooked and cooled down rice.

    3. Gently mix the rice and add salt if already not added to it while cooking.

    4. Add 3-4 tablespoon of prepared curry leaf spice mix.

    5. Add remaining 1 tablespoon of gingelly/sesame oil.

    6. Mix it well until there are no white grains of rice.

    7. Serve hot with roasted potatoes and fryums.

    Recipe Notes

    • The spice powder might be little extra for the rice. Store it in an air tight and it stays fresh for over a month.
    • Adjust the quantity of black pepper corns and dried red chillies as per spice preference.
    • Cashews can be used instead of peanuts for a rich version.
    • If sesame oil is not available, use regular cooking oil or ghee.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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    1. Cook with Smile..

      March 06, 2017 at 8:03 pm

      So flavorful..Will definitely give a try ?

      Reply
      • chcooks

        March 07, 2017 at 9:40 am

        Sure do try it out 🙂

        Reply
    2. Sharvari (Mumbai to Melbourne)

      March 07, 2017 at 9:40 am

      love it can almost whiff the fragrant spices. Must try this recipe. Bookmarking it
      http://mumbai2melbourne.com/mango-phirni-mango-rice-pudding/

      Reply
      • chcooks

        March 07, 2017 at 9:45 am

        Thanks much Sharvari 🙂 Long time, hope you are doing good 🙂

        Reply
    3. Lina

      March 07, 2017 at 10:38 pm

      Sounds delicious! Have never had it before...bookmarking it?

      Reply
      • chcooks

        March 13, 2017 at 8:25 am

        Thanks Lina ?

        Reply
    4. AcneCurenCare

      March 08, 2017 at 3:23 pm

      hmm really spicy..pure treat for spicy lovers like me
      [email protected]

      Reply
      • chcooks

        March 13, 2017 at 10:09 am

        Thanks Namrata 🙂

        Reply
    5. Pepper

      March 08, 2017 at 6:15 pm

      You *always* know how to make me drool.

      Reply
      • chcooks

        March 13, 2017 at 9:43 am

        🙂 🙂 🙂

        Reply
    6. PriyaPandian

      March 15, 2017 at 7:22 pm

      Looks delicious. Will try this out soon..

      Reply
      • chcooks

        March 17, 2017 at 2:41 pm

        Looking forward to hearing your feedback 🙂

        Reply
        • PriyaPandian

          March 17, 2017 at 9:45 pm

          Sure ?

          Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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