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Karuveppila sadam | curry leaves rice is a flavorful healthy and tasty 10 minutes instant variety rice

Lunch box recipe - curry leaves rice

Easy and tasty karuveppila Sadam is a popular variety rice dish from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes. Authentic South Indian flavors. It is popularly known as karuveppalai sadham in Tamil

CAN I USE LEFTOVER RICE FOR curry LEAVES VARIETY RICE?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice.

WHAT KIND OF RICE SHOULD I USE?

I generally use sona masoori rice. You can also use basmati rice/ raw rice / brown rice/ hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

WHAT TASTES BEST WITH karuveppilai SADAM?

Rice tastes best with varuval variety,curd based kuzhambu, kootu variety curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

Should I saute curry leaves?

No, just grind-washed coriander leaves.

Tips to retain the green color

Always use fresh leaves
Grind the leaves with tamarind or lemon juice
Adding a little turmeric powder and coconut also helps

can I add onion/garlic

Yes, add after tempering then boil curry leaves in water

VARIETY RICE RECIPES IN TMF

Ingredients

To grind

10 g Curry leaves

4 g coriander leaves

1/2 teaspoon salt

1/4 teaspoon turmeric powder

Tamarind

1 tablespoon coconut, tightly

1/2 cup water

To temper

1 tablespoon sesame oil

1/2 teaspoon mustard seeds

1 tablespoon urad dal

8 cashews

2 tablespoon peanuts

1 tablespoon chana dal

curry leaves rice

1 teaspoon ghee

1+3/4 cup rice

1 teaspoon sesame oil

2 red chilli

1/4 cup water

Asafoetida

2 green chilli

How to make coriander rice with step-by-step pictures

First, spread the cooked rice on a wide plate

Grind the ingredients under “to grind” and keep them aside

Add oil to a wide bottomed pan

When the oil turns hot, add all ingredients listed under “to temper”; let them splutter and roast

Furthermore add red chilli, green chilli, and asafoetida; roast well

Add the ground mixture and water; bring to boil

Furthermore, add rice; mix and cook till everything comes together

Finally, drizzle ghee and turn off the stove

karuveppilai sadam

karuveppila sadm

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