Updated on by Raks Anand 18 Comments
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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.
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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 frommy karuveppilai podi. Packed this for Vj’s lunch box. So makes an easy lunch box too.
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.
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.
4. Powder it in a mixer to a slightly coarse powder.
5. Temper rice with the items given under ‘To temper’ table and add it to the rice.
6. Add the powdered curry leaves powder and mix well.
Flavorful curry leaves rice (karuveppilai sadam) is ready, this is healthy for your family too! Serve with any poriyal, curry, kootu or vadams.
Recipe card
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5 from 9 votes
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 minutes
Cook Time 15 minutes minutes
Author Raks Anand
Servings 4 people
Cup measurements
Ingredients
- 1 & ½ cup Rice
- Salt
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
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.
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Reader Interactions
Comments
Babitha costa
healthy rice
Reply
Veena Theagarajan
my mum has similar one with Urad dhal instead of chana dhal.. Very flavourful rice
Reply
visali valli
wow looking delicious... i love the way you present recipes and tried many of them 🙂 looking forward for more 🙂 thank you
Reply
See AlsoHomemade Lasagna Sheets Recipejeyashri suresh
Super flavorful rice.
Reply
bagirathidevi senthilkumar
Color is inviting &healthy too
Reply
Durga Karthik.
Only recently i packed this for lunch.Your version is also good.Will try soon.i microwave the leaves to make it dry.
Reply
Bala Jayaseelan
Healthy one....... 🙂
Reply
Sharada Chandrasekar
Thanks for the nice recipe. Tried out today and it came out very well 🙂
Reply
Ganeshan Arumugam
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
simmi
can this coarse powder be kept stored for future use?
Reply
Raks anand
yes can
Reply
stilllearning
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
Naga Siri
Quick lunch box rice, loved it.
I have a bunch of drumstick keerai, can I use them instead of curry leaves?Reply
Raks anand
Great idea, I should also try 🙂
Reply
Jaya Kavitha
Fantastic recipe..
Reply
Raks Kitchen
Thank you
Reply
usha
Hi when to add salt
Reply
Raks Anand
Either while powdering the ingredients or to the rice. Thanks for pointing out I missed in the post!.
Reply
