Karuveppilai sadam | Curry leaves rice
Karuveppilai sadam | Curry leaves rice | Karuveppilai podi Saddam | how to make curry leaves rice | easy lunch recipe | variety rice recipe | healthy and tasty rice | lunch box recipe | 10 mins rice| no onion no garlic Check out the Karuveppilai sadam video and If you like the video pls SUBSCRIBE to my channel
Karuveppilai sadam | Curry leaves rice | Karuveppilai podi Saddam | how to make curry leaves rice | easy lunch recipe | variety rice recipe | healthy and tasty rice | lunch box recipe | 10 mins rice| no onion no garlic is flavorful, healthy, and tasty 10 minutes instant variety rice
Curry leaves RICE
Easy and tasty Karveppilai 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 Karuveppilai 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 as 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 cooking 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 I 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
VARIETY RICE RECIPES IN TMF
No onion no garlic kalandha sadam
Karuveppilai kuzhambu
Ingredients
CURRY LEAVES PODI
- 1 cup Curry leaves tightly pressed
- 2 tablespoons Channa Dal/ Bengal gram dal
- 1 teaspoon Whole Black Pepper
- 2 tablespoons Urad dal
- 3 Red Chillies
- Pinch of Turmeric powder
- Required Salt
- 1/4 teaspoon Asafoetida
TEMPER
- 3 tbsp sesame oil
- 1/2 tsp mustard seeds
- 2 tbsp Urad dal
- 2 tbsp chana dal
- 4 Red chilli
- Curry leaves few
- 10 cashews
- 3 tbsp 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 the curry leaves dry well
- Dry roast urad dal, channa dal, red chilli, and pepper until starting to change color
- Add curry leaves and sauté till the dal turns golden brown
- Transfer the dal to a plate and place the curry leaves back in the hot pan, and let the 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 asafoetida 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
Notes
- If the rice is hot, mix the rice gently with a fork; otherwise, 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 it 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 a 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
Ingredients
Curry leaves podi
1 cup Curry leaves tightly pressed
2 tablespoons Channa Dal/ Bengal gram dal
1 teaspoon Whole Black Pepper
2 tablespoons Urad dal
3 Red Chillies
Pinch of Turmeric powder
Required Salt
1/4 teaspoon Asafoetida
Temper
3 tbsp sesame oil
1/2 tsp mustard seeds
2 tbsp Urad dal
2 tbsp chana dal
4 Red chilli
Curry leaves few
10 cashews
3 tbsp 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 the curry leaves dry well
- Dry roast urad dal, channa dal, red chilli, and pepper until starting to change color
- Add curry leaves and sauté till the dal turns golden brown
- Transfer the dal to a plate and place the curry leaves back in the hot pan, and let the 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 asafoetida 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
