Thursday, July 9, 2015

Curry Leaves Rice - Kariveppilai Sadam Recipe

Curry leaves are commonly used in Indian seasoning which enhances the taste and flavor of the dish. Most of the times we used to throw these away without knowing the fact that these curry leaves are packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.The best way to make your family consume curry leaves is to cook them in the form of rice. I have also uploaded a Curry Leaf thokku recipe earlier. Here comes the recipe for Curry Leaves Rice.


Cooked rice - 1 bowl
Salt as per taste

To Temper

Gingely oil - 2 tsp
Mustard seeds - 1/2 tsp

Urad dal - 1 tsp
Channa dal - 1 tsp
Peanuts - 1 tbsp (optional)
Hing and turmeric powder - a pinch

To roast and grind

Curry leaves - 1 cup, tightly packed
Channa dal - 2 tsp
Coriander seeds - 1 tsp
Sesame seeds - 1/2 tsp
Dry red chillies - 2

  1. Rinse the curry leaves well and allow them to dry completely. Heat a pan and dry roast all the ingredients except curry leaves mentioned under "To roast and grind" until they turn golden brown. 
  2. Then add the curry leaves and saute for couple of minutes until they turn crisp. Allow to cool and then grind to a coarse powder. 
  3. Take a wide pan add oil and do the seasoning with the ingredients mentioned under "To Temper". Roast them until all the ingredients turn golden brown. Add hing and turmeric powder, mix well and turn off the flame. 
  4. Add the rice, required salt and the ground curry leaves powder. Mix well. Serve with papad or raita.
  • You can even make this powder in bulk and prepare mix it with rice as and when needed.
  • You can also add cashews instead of peanuts.
  • You can also use this as a side dish for idly/dosa
  • Finely chopped onions can also be sauted till golden brown and added to the rice as we do for biryanis. This will enhance the flavor of the rice

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