Curry leaves rice | Karuveppilai sadam

Curry leaves rice | Karuveppilai sadam – Easy and flavourful karuveppilai sadam recipe with step-by-step pictures and full video

No onion no garlic recipes | Karuveppilai sadam recipe

Curry leaves rice | Karuveppilai sadam is a traditional rice variety made for festivals such as Aadi Perukku and other South Indian festivals too. We can even make this for a lunchbox, too. I have already posted a version of karuveppilai sadam | curry leaves rice and also a karuveppillai sevai too. This variety of curry leaves rice I learnt from my cousin during my recent visit to India for a wedding. He patiently explained the recipe and the way he told it to me, which tempted me to try it, and I made it the day I returned home. It was a huge hit at home. The richness of the cashew nuts, the texture of coarsely ground urad dal, the pepper flavour, and the crunchiness of peanuts made this more exotic. As Aadi 18 is coming up (Aug 2nd – Tomorrow), I thought this would be a perfect recipe to try out on that occasion. For more aadi perukku recipes| kannu pongal recipes, click the link here.

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Curry leaves rice recipe

Flavourful karuveppilai sadam

Course Main Course

Cuisine South Indian

Keyword easy lunch recipes, Pongal recipes, South Indian lunch recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup Cooked rice I used 1/4 cup raw rice
• 2 tsp Ghee
• 1 tbsp Black urad dal
• 10 Cashew nuts
• ¾ tsp Black pepper
• 1 Red chili
• Curry leaves a handful
• 2 tsp Oil
• ½ tsp Mustard seeds
• 1 tbsp Peanuts
• Salt as needed

Instructions

• In a pan add ghee and roast the cashew nuts till golden brown. Keep this aside.
• In the same pan, add the urad dal (you can also use white urad dal), pepper, and red chili.
• Fry them in a medium flame. Keep it aside.
• Add curry leaves to the pan. Fry them on medium flame till they become crisp. You can leave it in the pan for 5 minutes after switching off the flame. This will make the leaves crispy.
• Allow all these to cool. Grind the roasted cashew, urad dal, black pepper, and curry leaves into a coarse mixture.
• The cashew nuts will ooze oil while grinding. So use the whip option in the mixer and pulse it twice. If you attempt to make it a fine powder, it will not happen; it will become more moist.
• In a pan, add oil and add the mustard seeds. Once it crackles, add the peanuts and fry till golden brown.
• Now Switch off the flame and add the cooked rice to this. Ensure that the rice is not mashed. You can use raw rice, ponni rice, or basmati rice, too. Any millet variety can be used.
• Add the coarsely powdered curry leaves mixture to this.
• Add salt and mix gently and evenly.
• Curry leaves rice is ready to serve.
• You can pack this for a lunchbox too.

Video

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Notes

1. While grinding, you can also add 1 tablespoon of dry coconut (kopra).

2. If using fresh coconut, roast it until golden brown, then grind it along with the curry leaves mixture.

3. Any variety of millet can be used in place of rice for karuveppilai sadam.