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    Karuveppila sadam | curry leaves rice

    September 29, 2024 By Vidya Srinivasan Leave a Comment

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    Karuveppila sadam | curry leaves rice | best karuveppilai rice |karuveppilai sadham  | how to make curry leaves rice |  easy lunch recipe | variety rice recipe |  karuveppilai rice | best healthy and tasty rice | lunch box recipe | 10 mins rice  Check out the kariveppilai rice video and If you like the video pls SUBSCRIBE to my channel

    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 varietycurd 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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    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

    Instructions

    • First, spread the cooked rice on a wide plate
    • Add sesame oil; mix and  fluff
    • 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

    Video

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