Karuveppilai Sadam: Aromatic Curry Leaves Rice Recipe
30 minutes
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About Karuveppilai Sadam: Aromatic Curry Leaves Rice Recipe
Karuveppilai Sadam, or Curry Leaves Rice, is a vibrant and flavorful South Indian rice dish perfect for a quick and satisfying meal. Bursting with the fragrant aroma of curry leaves and a subtle spice kick, this recipe is incredibly easy to make and is a great option for lunchboxes, breakfast, or a simple weeknight dinner.This wholesome recipe combines the goodness of rice with toor dal (split pigeon peas) and urad dal (split black lentils) for added protein and texture. The unique blend of spices creates a delightful taste sensation that will leave you wanting more. It’s a delicious and nutritious choice for the whole family. Whether you're a seasoned cook or a beginner, this step-by-step guide will help you master this delightful South Indian culinary gem. Get ready to experience a symphony of flavors in every bite!
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Recipe Time & More
Prep30 minutes
Total30 minutes
Ingredients
For the Rice
- 1 cup Basmati Rice cooked, preferably slightly firm
For the Spice Tempering
- 1/2 tsp Mustard Seeds rai
- 1 tbsp Gram Dal black, split, urad dal
- 1 Chili Pepper dried, red
- 10 Cashews cashewnuts, roughly chopped
For the Curry Leaves Powder
- 1 cup Curry Leaves about 2 large bunches, fresh
- 2 tsp Peppercorns black
- 2 tbsp Pigeon Pea split pigeon peas
- 2 tbsp Gram Dal black, split, urad dal
- 5 Chili Pepper dried, red
- 1.5 tsp Salt or to taste
- 1 tsp Sesame Oil
Instructions
Prepare the Rice
- Spread cooked rice on a wide plate and drizzle with 1 tsp sesame oil. Set aside.
Dry Roast the Ingredients
- Wash and pat dry the curry leaves. Dry roast the toor dal, urad dal, and peppercorns separately in a pan over medium heat until fragrant and lightly golden. Set aside to cool.
- Dry roast the dried red chilies on low heat until fragrant. Set aside to cool.
Roast Curry Leaves (Optional)
- You may optionally dry roast the curry leaves until crisp. This step enhances the flavor but is optional.
Grind the Spice Powder
- Grind the cooled toor dal, urad dal, peppercorns, and roasted red chilies into a fine powder. Add the curry leaves and salt. Grind again until a smooth powder forms.
Temper and Combine
- Heat a small pan with sesame oil. Add the mustard seeds and let them splutter. Add the urad dal, cashews and the broken red chili, saute until fragrant and lightly golden.
Finish and Serve
- Add the ground curry leaves powder to the tempered ingredients and mix well. Add this mixture to the prepared rice and mix gently to combine. Serve warm.
Recipe Notes
Expert Tips for the Best Karuveppilai Sadam
- For a deeper flavor, toast the curry leaves in a pan until they're slightly crispy before grinding.
- Adjust the amount of red chilies according to your spice preference. You can also add a pinch of turmeric powder for color and added health benefits.
- If you don't have sesame oil, you can use any other neutral-flavored oil like sunflower or coconut oil.
- For an extra layer of flavor, add a squeeze of fresh lime juice before serving.
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Recipe Nutrition
Calories: 132kcalCarbohydrates: 14gProtein: 5gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mgFiber: 2gSugar: 1g
Srividhya Ravikumar
Articles: 9
5 Comments
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What a delicious idea! Thanks for sharing.
This is exactly what I was looking for!
What a delicious idea! Thanks for sharing.
So delicious! Excited to make it.
This is wonderful! Can’t wait to taste it.