Curry Leaf Rice - Karuveppilai Sadam
Cooked rice tossed in a fragrant roasted spice-and-curry-leaf powder, finished with a crackling tempering. An aromatic Tamil rice that turns leftovers into a meal.
25 min 2 servingsEasy
Ingredients
2 servingsContains: peanut·sesame
Flavor profile
Spice
Richness
Method
- 1Spread the cooked rice on a plate and let it cool so the grains stay separate.
- 2Dry-roast the urad dal, chana dal and dried red chillies on low heat until golden and fragrant.
- 3Add most of the curry leaves and roast for a minute until crisp, then let the mix cool.
- 4Grind the roasted mix with grated coconut and a little salt to a coarse powder.
- 5Heat sesame oil in a wide pan and splutter the mustard seeds.
- 6Add asafoetida, peanuts and the remaining curry leaves; fry until the peanuts turn crunchy.
- 7Lower the heat and stir in the ground curry-leaf powder for 30 seconds.
- 8Add the cooled rice and toss gently until every grain is coated.
- 9Adjust salt and warm through for two minutes before serving.
Frequently asked
About 25 minutes total — 10 min prep and 15 min cooking.
Yes — Curry Leaf Rice - Karuveppilai Sadam is gluten free, jain, veg, vegan.
Curry Leaf Rice - Karuveppilai Sadam contains peanut, sesame. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
