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 grind
10 g Curry leaves 4 g coriander leaves 1/2 teaspoon salt 1/4 teaspoon turmeric powder Tamarind 1 tablespoon coconut, tightly 1/2 cup water
To temper
1 tablespoon sesame oil 1/2 teaspoon mustard seeds 1 tablespoon urad dal 8 cashews 2 tablespoon peanuts 1 tablespoon chana dal
curry leaves rice
1 teaspoon ghee 1+3/4 cup rice 1 teaspoon sesame oil 2 red chilli 1/4 cup water Asafoetida 2 green chilli
How to make coriander rice with step-by-step pictures
First, spread the cooked rice on a wide plate
Grind the ingredients under “to grind” and keep them aside
Add oil to a wide bottomed pan
When the oil turns hot, add all ingredients listed under “to temper”; let them splutter and roast
Furthermore add red chilli, green chilli, and asafoetida; roast well
Add the ground mixture and water; bring to boil
Furthermore, add rice; mix and cook till everything comes together
Finally, drizzle ghee and turn off the stove
