Keerai sadam | spinach rice

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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 saute

3/4 cup spinach

1/4 Cup coconut

1 teaspoon cumin seeds

1/4 cup water

2 pepper

1 Green chilli

1/4 teaspoon turmeric powder

Tamarind

To temper

1 tablespoon sesame oil

1/2 teaspoon mustard seeds

1 tablespoon urad dal

6 cashews

2 tablespoon peanuts

1 tablespoon chana dal

Curry leaves few

2 Red chil

1 teaspoon ghee

Keerai sadam

Asafoetida

8 Small onion

1/4 cup cooked karamani

1 +3/4 cup cooked rice

1/4 cup water

How to keerai sadam with step by step pictures 

🍃First, spread the cooked rice on a wide plate and fluff
🍃Grind green chilli, tamarind, spinach, pepper, turmeric powder, water and coconut

🍃Add oil to a wide-bottomed pan

🍃When the oil turns hot add mustard seeds, urad dal, Chana dal, red chilli, cashews and peanuts; splutter and roast

🍃Furthermore, add Asafoetida
🍃Add small onion and curry leaves; roast well

🍃Add cooked karamani, ground puree and water; boil

🍃 cook till it comes together

🍃Add rice; mix well and cook till absorbs the spinach mixture

🍃add ghee and turn off the stove

Keerai sadam

spinach rice

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Ingredients

To saute

• 3/4 cup spinach
• 1/4 Cup coconut
• 1 teaspoon cumin seeds
• 1/4 cup water
• 2 pepper
• 1 Green chilli
• 1/4 teaspoon turmeric powder
• Tamarind

To temper

• 1 tablespoon sesame oil
• 1/2 teaspoon mustard seeds
• 1 tablespoon urad dal
• 6 cashews
• 2 tablespoon peanuts
• 1 tablespoon chana dal
• Curry leaves few
• 2 Red chil
• 1 teaspoon ghee

Keerai sadam

• Asafoetida
• 8 Small onion
• 1/4 cup cooked karamani
• 1 +3/4 cup cooked rice
• 1/4 cup water

Instructions

• First, spread the cooked rice on a wide plate and fluff
• Grind green chilli, tamarind, spinach, pepper, turmeric powder, water and coconut
• Add oil to a wide-bottomed pan
• When the oil turns hot add mustard seeds, urad dal, Chana dal, red chilli, cashews and peanuts; splutter and roast
• Furthermore, add curry leaves and Asafoetida
• Add small onion and roast well
• Add cooked karamani, ground puree and water; boil
• cook till it comes together
• 🍃Add rice; mix well and cook till absorbs the spinach mixture
• 🍃add ghee and turn off the stove

Video

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