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karuveppilai sadam

curry leaves rice
5 from 2 votes
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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

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Notes

  1. 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
  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 it 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 a 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
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