Wednesday, July 1, 2015

Karuveppilai Sadam / Curry Leaf Rice

Hello readers! After a break to India and a month of non-stop deadlines at work, I am back to blogging after a long hiatus. Every morning I am trying to decide on a quick and hassle free lunch menu which doesn’t require 500 vessels which would be later piled in the sink! Readymade rice mixes are great for quick lunches, but they are just not tasty enough in the long run. So I browsed my pinterest board for a this karuveppilai rice recipe from This is a quick lunch option when you have loads of fresh curry leaves in stock. 

Karuveppilai Sadam / Curry Leaf Rice:
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 chillies – 2
Cashew nuts – 2 to 3 tbsp
Oil / Ghee – 3 tbsp
Salt – to taste
Roasted peanuts/cashews - optional

To grind:
Curry leaf / Karuveppilai – 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 chillies – 4 – 5
Tamarind – small ball
Oil – 1 tbsp

  • Heat a pan with little oil, add the urad dal, coriander seeds, whole dry red chillies, pepper corn, fenugreek, tamarind  and roast till they all become golden in color taking care not to burn them.
  • Add in the curry leaves to the pan and roast, tossing frequently. Remove from pan and let it cool.
  • Add a little water and grind the roasted spices into a smooth paste.
  • Heat oil in a pan; add mustard seeds, turmeric powder,  cumin seeds, urad dal, whole red chillies, a few curry leaves and sauté for a minute. Now add the ground spice paste and sauté for a minute or two.
  • Add the cooked rice, salt, roasted peanuts and mix gently. 

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