Karuveppilai Sadam | Spicy Curry Leaves Rice
Easy and delicious one pot meal using healthy curry leaves!
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
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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