Karuveppila sadam | curry leaves rice

ByVidya Srinivasan
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Delicious curry leaves rice with chickpeas and spices, a traditional South Indian dish.

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.

Delicious curry leaves rice with roasted chickpeas and spices, a traditional South Indian dish.

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

Vibrant curry leaves rice with roasted nuts and spices, a traditional South Indian dish.

Ingredients 

To grind

10 g Curry leaves 

4 g coriander leaves

1/2 tsp salt

1/4 tsp turmeric powder

Tamarind

1 tbsp coconut, tightly 

1/2 cup water

To temper

1 tbsp sesame oil 

1/2 tsp mustard seeds

1 tbsp urad dal

8 cashews 

2 tbsp peanuts

1 tbsp chana dal

curry leaves rice

1 tsp ghee

1+3/4 cup rice

1 tsp sesame oil

2 red chilli

1/4 cup water

 Asafoetida

2 green chilli

Vibrant curry leaves rice with roasted nuts and spices, a traditional South Indian dish full of flav.

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

  • First, spread the cooked rice on a wide plate

Delicious curry leaves rice served with aromatic rice and fresh curry leaves. Perfect for traditiona.

Delicious curry leaves rice garnished with sesame oil for authentic flavor. Perfect South Indian dis.

Preparing curry leaves rice with fresh cooked rice and curry leaves in a stainless steel bowl.

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

Fresh curry leaves in a stainless steel container for rice flavoring.

Fresh curry leaves and spices for traditional South Indian rice dish.

Fresh curry leaves in a stainless steel grinder for traditional South Indian rice dish.

Fresh curry leaves and tamarind for traditional South Indian rice dish.

Curry leaves rice with coconut, spices, and fresh herbs in a stainless steel bowl.

Cooking curry leaves rice with water and fresh curry leaves in a stainless steel pot.

  • Add oil to a wide bottomed pan

Sesame oil 1 tbsp for tempering curry leaves rice.

Empty non-stick pan with a honeycomb pattern, ready for cooking curry leaves rice.

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

A close-up of a non-stick pan with mustard seeds being toasted, with traditional clay pots in the ba.

Dry roasted curry leaves and split chickpeas in a non-stick pan for Karuveppila sadam.

Peanuts and curry leaves being roasted for traditional South Indian curry leaves rice.

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

Curry leaves and red chili being added to a pan for traditional South Indian rice dish.

Sautéing curry leaves and spices in a pan for traditional South Indian Karuveppila sadam.

Karuveppila sadam with curry leaves, spices, and nuts being mixed in a pan.

  • Add the ground mixture and water; bring to boil

Ground mixture for curry leaves rice preparation.

Cooking curry leaves rice with water and spices in a pan for traditional South Indian flavor.

Boils well with fresh curry leaves and spices.

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

Delicious South Indian curry leaves rice served with aromatic rice and flavorful spices.

Curry leaves rice with extra rice being added in a traditional kitchen setting.

  • Finally, drizzle ghee and turn off the stove 

Fresh curry leaves rice being prepared with ghee and spices in a pan.

Delicious curry leaves rice with chickpeas and spices, a traditional South Indian dish.

karuveppilai sadam

karuveppila sadm
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Ingredients

To grind

  • 10 g Curry leaves
  • 4 g coriander leaves
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • Tamarind
  • 1 tbsp coconut tightly
  • 1/2 cup water

To temper

  • 1 tbsp sesame oil
  • 1/2 tsp mustard seeds
  • 1 tbsp urad dal
  • 8 cashews
  • 2 tbsp peanuts
  • 1 tbsp chana dal

curry leaves rice

  • 1 tsp ghee
  • 1 +3/4 cup rice
  • 1 tsp 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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Delicious curry leaves rice with roasted chickpeas and spices, a traditional South Indian dish.

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