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    Karuveppilai sadam | Curry leaves rice

    December 27, 2021 By Vidya Srinivasan Leave a Comment

    57 shares
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    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 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

    VARIETY RICE RECIPES IN TMF

    No onion no garlic kalandha sadam

    Karuveppilai kuzhambu 

     

    5 from 2 votes
    Print Pin Comment

    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

    1. 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
    2. Add a few drops of sesame oil while cooking rice 
    3. While measuring cooked rice, pack loosely to avoid rice turning mushy
    4. If you are using leftover rice, heat the rice, spread them on a plate then use it
    5. I have used sesame oil. Instead, use peanut oil or any cooking oil
    6. Adjust red chilli according to your spice
    7. Adjust cashew and peanut quantity according to your taste
    8. I have used roasted peanuts hence added directly
    9. Prepare and eat curry rice after few hours for the best flavor
    10. While preparing any variety rice,always keep extra rice handy. If variety rice turned spicy/ salty, it will be easy to fix
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


    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

    • 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

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