Karuveppilai Sadam/Curry Leaf Rice is one of our family’s favorite and I love preparing it with fresh curry leaves from my garden. It is very flavorful, delicious and very simple to prepare. It can be had for lunch or packed for lunch or for travel (without coconut). When I have karuveppilai podi at home, I mix that with rice and make curry leaves rice otherwise I stick to this method. This is a typical Tamil Brahmin recipe without onion and garlic. Curry leaves as you all know is a rich source of iron which can help to improve low hemoglobin levels due to iron deficiency. It also aids in digestion. Today we will learn how to make curry leaves rice following this easy recipe with step wise pictures.
|Our Lunch -Karuveppilai sadam-Thayir sadam, appalam
As I always say, keep all the ingredients ready.
Wash, discard the stem and use the curry leaves alone.
Cook rice in such a way that it is not mushy. Spread it on a plate to cool.
Heat 2 tsp of oil in a pan, add urad dal, red chillies and tamarind. When dal turns golden brown, add the curry leaves and saute for a few minutes. Then add grated coconut and cook for a further 2-3 minutes. Remove from heat and leave it to cool.
Grind it to a paste without adding water.
Heat 4-5 tsp of sesame seed oil in a pan, add bengal gram (kadalai paruppu), when dal turns golden brown, add hing, turmeric powder, roasted peanuts followed by the ground curry leaves mixture and salt.
Saute the curry leaves mixture/paste for a few seconds and then add needed rice.(check by tasting it)
Mix well and serve with potato curry or chips or appalam. If preferred, (recommended) add a tsp of ghee in the end and mix well.
Note – Use sesame seed oil for best results. This curry leaves rice will not be dry as we are making it with curry leaves paste and adding enough oil. When packing for lunch box or travel, avoid using coconut.
You can substitute rice with millets also.
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