curry leaves rice recipe | karuveppilai sadam | karibevu chitranna

Healthy and flavorful rice recipe prepared using Curry leaves chutney powder/podi. This is a good lunch box option for kids and adults. Also known as Karibevu Chitranna in Kannada, Karuveppilai Sadam in Tamil. It can prepare with left over rice or cook the rice and make sure you have cooked rice a few hours earlier to have the grains separated out well. Karuveppilai sadam is quick and easy variety rice made with curry leaves and other spices. Plan and prepare the curry leaves powder in advance so it is easy to prepare the rice quickly in morning. Perfect for lunch box or taken during travel. Serve it with simple potato roast or chips. This curry leaves powder can store it for a week in air tight container in refrigerator.  Curry leaves is a healthy ingredient we use in our cooking. mostly, we pick and throw it. Its rich in iron, so I always want to consume it, usually I like to eat roasted curry leaves in chutney, just for the sake of hair fall and now to avoid grey hair. The texture of coarsely ground urad dal, the pepper flavour, the crunchiness of peanuts made this more interesting. 

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curry leaves rice recipe | karuveppilai sadam | karibevu chitranna

Author: Sasi Cuisine: South Indian Courses: Lunch, Rice, Vegetarian Recipe Keys: K Kids V Vegetarian Meals

Difficulty: Beginner Prep Time 5 min Cook Time 15 min Total Time 20 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Curry leaves
• ¹⁄₂ cup Uncooked rice
• 1 teaspoon Salt
• Little tamarind
• ¹⁄₂ teaspoon Asafetida
• ¹⁄₂ teaspoon Cumin seeds
• ¹⁄₂ teaspoon Black pepper
• 4 Red chillies
• 1 tablespoon Urad dal
• 3 tablespoons Oil
• 1 teaspoon Mustard seeds
• ¹⁄₂ teaspoon Urad dal
• 1.5 tablespoon Peanuts

How to make curry leaves rice recipe | karuveppilai sadam | karibevu chitranna

1. To roast spices, heat pan with oil.

   

2. Add split black urad dal and sauté till reach golden brown and aromatic.

   

3. Add 3-4 pulp tamarind.

   

4. Sauté for 1-2 minutes and remove from the pan.

   

5. In this same oil, add little whole asafoetida and allow to splutter.

   

6. Add cumin seeds, pepper and red chillies.

   

7. Sauté well and allow to splutter and not to burnt the cumin seeds and transfer in to plate.

   

8. In heat oil add fresh curry leaves.

   

9. Sauté till curry leaves shrink little bit.

   

10. Pre cooked the rice with salt and allow to cool.

    

11. In a mixie jar add roasted ingredients without curry leaves.

    

12. Grind them in to little coarse powder.

    

13. To this add roasted curry leaves.

    

14. Grind them in to fine powder.

    

15. Heat the pan with gingelly oil.

    

16. Add mustard seeds and urad dal allow them to splutter.

    

17. Add peanuts and sauté for a minute.

    

18. Add curry leaves and red chilli and sauté to till turn golden.

    

19. Switch off the flame then add precooked rice.

    

20. Add required amount of curry leaves powder to the rice.

    

21. Add salt to the taste.

    

22. Healthy curry leaves rice is ready.

    

23. Yummy curry leaves rice is ready can serve with simple potato fry.

    

Note

• Choose curry leaves that are not too old, it should be at least all leaves fresh and green. not the dry, black colored leaves.
• Clean and wash curry leaves the before day itself and dry it completely over a clean kitchen towel.
• You can prepare the powder and keep it ready so it is easy to prepare in busy mornings.
• Quantity of powder mentioned can be used twice/thrice for making rice.
• Adjust salt, tamarind and curry leaves powder as required.
• Use gingelly oil for authentic taste.
• To enrich the rice taste, add ghee roasted cashew nuts in to it.

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