Karuveppillai rice is a flavorful and healthy variety rice. It is good to include curry leaves in our diet in any form. I usually eat the curry leaves as such from sambar and rasam but I have seen many people omitting it. It is very good for hair and good source of iron. You can make this rice for the kids who omit curry leaves from other recipes. This is tasty, spicy and aromatic.
This is perfect lunch box recipe and can be paired with chips or vadam. This is also no onion and no garlic version.
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I have uploaded the recipe of karuvepillai sadam below. Subscribe to my YouTube channel for more video recipes.
Total time required : 25 minutes
No. Of serving : 3-4
- Rice – 1 and 1/2 cup
- Water – 3 cups
- Salt – as required
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Pepper seeds – 1/2 tsp
- Roasted peanuts – 1/4 cup
- Asafoetida – 1/4 tsp
- Oil – 2 tsp
FOR ROAST AND GRIND:
- Curry leaves – 1 cup
- Channa dal – 2 tsp
- Urad dal – 2 tsp
- Toor dal – 2 tsp
- Red chilli – 5
- Coriander seeds – 1 tsp
- Oil – 1 tsp
1. Wash the curry leaves and pat it dry. Wash rice, take it in cooker and a tsp of oil and water.
2. Pressure cook for 3 whistles. Once the pressure seizes, gently fluff rice and keep aside.
3. Heat a Kadai with oil, add red chilli, Toor dal, channa dal and urad dal to it. Roast it well in low flame until it changes color.
4. Add Coriander seeds and roast it for a minute. Switch off the flame and add curry leaves. Saute well and the leaves becomes crisp in the heat of kadai.
5. Once it cools, transfer it to a blender and add Asafoetida. Blend everything into slightly coarse powder.
6. Now, heat a kadai with tsp of oil and add mustard seeds. Once it splutters, add roasted peanuts and grounded curry leaves powder.
7. Add crushed cumin and pepper seeds. Mix everything for a minute and add it to the cooked rice along with required salt and mix well.
8. Curry leaves rice is ready.
9. Serve it with chips or vadam.