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Curry leaves RICE

Easy and tasty Karveppila 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 Kariveppilai sadham in Tamil, Karibevu Chitranna / chitrannam in Kannada

SOUTH INDIAN Karuveppila sadham RECIPE

If you are looking for a quick beginner-friendly recipe this is perfect. Be it a quick simple weekday meal or travel food or lunch box/tiffin box recipe for kids school or office this great choice. It is also widely served in restaurants and reception food. The aroma of freshly prepared podi makes the rice so flavorful

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

Will have leftover podi?

Yes, you will end up with leftover podi. Podi stays good for months. Store it in an airtight container and prepare instant karveppilai saddam.

WHAT TASTES BEST WITH Karveppilai 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

Ingredients

Curry leaves podi

1 cup Curry leaves tightly pressed
2 tablespoon Channa Dal/ Bengal gram dal
2 tablespoon Urad dal
1 teaspoon Whole Black Pepper
3 Red Chillies
pinch of Turmeric powder
Required Salt
1/4 teaspoon Asafoetida

Temper

3 tablespoon sesame oil
1/2 teaspoon mustard seeds
2 tablespoon Urad dal
2 tablespoon chana dal
4 Red chilli
Curry leaves few
10 cashews
3 tablespoon peanut
Generous pinch of Asafoetida

Curry leaves rice

3 cups fluffy rice
Required Salt
Generous pinch of Asafoetida

Instructions

Cook rice and cool

Firstly cook rice with required water and a few drops of sesame oil
Transfer the cooked rice to a wide plate and cool the rice

Prepare podi

Extract the curry leaves from the stem and wash them. Spread the washed curry leaves on a cloth/kitchen towel. Let curry leaves dry well
Dry roast urad dal, channa dal, red chilli, and pepper untiStartstarts to change color
Add curry leaves and saute till dal turn golden brown
Transfer the dal to a plate and place the curry leaves back to the hot pan and let curry leaves cool in the pan
After everything is cool first dry grind the dal, pepper, red chilli, salt, and turmeric powder
Furthermore add curry leaves and asafoetida; grind curry leaves powder

Mix podi rice

Measure and take 3 cups of rice
Add podi and mix well

Temper and prepare rice

Add oil to a wide pan
When oil is hot add all ingredients except Asafeotida and let them splutter
Add hing and mix well
Simmer the flame and add podi rice
Furthermore, add salt and mix well
Finally, add hing and turn off the stove. for best flavor Serve rice after a few hours

Video

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Notes

If the rice is hot mix the rice gently with a fork else it might turn mushy. I would recommend mixing the rice after the rice is cool
Add a few drops of sesame oil while cooking rice
While measuring cooked rice, pack loosely to avoid rice turning mushy
If you are using leftover rice, heat the rice, spread them on a plate then use it
I have used sesame oil. Instead, use peanut oil or any cooking oil
Adjust red chilli according to your spice
Adjust cashew and peanut quantity according to your taste
I have used roasted peanuts hence added directly
Prepare and eat curry rice after few hours for the best flavor
While preparing any variety rice,always keep extra rice handy. If variety rice turned spicy/ salty, it will be easy to fix

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Ingredients

Curry leaves podi

1 cup Curry leaves tightly pressed

2 tablespoon Channa Dal/ Bengal gram dal

2 tablespoon Urad dal

1 teaspoon Whole Black Pepper

3 Red Chillies

pinch of Turmeric powder

Required Salt

1/4 teaspoon Asafoetida

Temper

3 tablespoon sesame oil

1/2 teaspoon mustard seeds

2 tablespoon Urad dal

2 tablespoon chana dal

4 Red chilli

Curry leaves few

10 cashews

3 tablespoon peanut

Generous pinch of Asafoetida

Curry leaves rice

3 cups fluffy rice

Required Salt

Generous pinch of Asafoetida

How to make curry leaves with step by step pictures

Cook rice and cool

Firstly cook rice with required water and a few drops of sesame oil

Transfer the cooked rice to a wide plate and cool the rice

Prepare podi

Extract the curry leaves from the stem and wash them. Spread the washed curry leaves on a cloth/kitchen towel. Let curry leaves dry well
Dry roast urad dal, channa dal, red chilli, and pepper until starting to change color