Karuveppilai Sadam / Spicy Curry Leaf Rice

Name: Karuveppilai Sadam / Spicy Curry Leaf Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: Cooked Rice – 2 cups; Turmeric powder – 1/2 tsp; Mustard seeds – 1 tsp; Urad dal – 1 tsp; Cumin seeds – 1/2 tsp; Whole dry red chilies – 2; Cashew nuts – 2 to 3 tbsp; Oil / Ghee – 3 tbsp; Salt – to taste; Karuveppilai / Curry Leaves - 1 cup ((tightly packed)); Urad Dal – 2 tbsp; Coriander seeds – 2 tsp; Fenugreek seeds – 1/4 tsp; Black whole pepper – 1 tsp; Whole dry red chilies – 4 – 5; Tamarind – small ball; Oil – 1 tbsp

March 8, 2012

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Karuveppilai Sadam recipe with step by step photos. This spicy curry leaves rice will make a perfect lunch box recipe. You can either pair them with any crunchy chips or a dry vegetable curry of your choice to pack for lunch box.

Usually, I make and store curry leaf powder in small quantity just for me to mix with rice and eat for lunch as no one at home is really fond of curry leaves rice.

But when MIL visited us last month she saw this karuveppilai sadam recipe in the Southern Flavors book by Mr.Chandra Padamanabhan, she was very much impressed and asked me try it immediately.

I was not enthusiastic as I was worried the others at home won’t eat it. But to my surprise the kids loved this flavorful rice very much and ever since then I make this rice at least once in a fortnight for their lunch box and it always comes back empty.

The flavorful fresh paste ground to make this rice can also be made the day before and stored in an airtight container in the fridge.

If you are an office going person, packing lunch box becomes much easier if you have the paste handy.

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Points to Note:

1. Make sure that the curry leaves are clean and dry before you roast.

2. Make sure that the tamarind is without any seed or strings as it may spoil the mixer blade while grinding.

Step by step recipe for Karuveppilai Sadam:

1. Heat a dry pan and when hot, add curry leaves and roast till it loses its moisture for 2-3 mins tossing frequently over medium heat till the aromas arise. Transfer to a plate to cool down.

2. In the same pan heat the oil. Add urad dal, coriander seeds, whole dry red chilies, peppercorn, fenugreek, and roast till they all become golden in color taking care not to burn them. Drain and keep aside.

3. Add the tamarind and roast for about 2 mins over low flame for it to lose its moisture. It will become slightly crisp.

4. In a dry mixie jar add the roasted spices and curry leaves and run for a minute till it is coarse.

5. Add the tamarind piece and run for another minute.

6. Add a little water and grind to a fine paste and keep aside.

7. Heat 3 tbsp of ghee or oil in a pan and roast the halved cashew nuts. Drain and set aside. Now add mustard seeds, when they splutter add cumin seeds, urad dal, whole red chilies and sauté for a minute.

8. Now add the ground spice paste, turmeric powder, salt and mix well.

9. Sauté for 2 minutes over low flame for the raw smell to go away.

10. Add cooked rice, roasted cashew nuts and mix well. Karuveppilai Sadam is ready to be served or packed in a lunch box.

Check out other easy lunch box recipes like carrot rice, aloo gobhi pulao, peas pulao, pudhina rice, garlic fried rice and tomato methi pulao.

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