Curry Leaves Rice Karuveppilai Sadham Recipe

Curry Leaves Rice Karuveppilai Sadham (Tamil) is a quick one pot meal for school and office lunch boxes. I also add Moringa / drumstick leaves powder to this rice. So both powders are interchangeable. You can add veggies to this rice like carrot , broccoli and cauliflower or just frozen peas and corn with capsicums on a quick preparation. This is a great lunch box recipe and my kids love when this rice is made with

ghee. Also I add idli dosa podi / chutney powder to this rice to enhance its taste. This can be taken as it is or with raita. And here I served it with very quick avocado stir fry. Again a healthy dish and will be coming with its recipe later. If you are looking for homemade curry leaves / drumstick powder then here is the link or health chutney powder including these podi then HERE.

Ingredients

Curry Leaves Powder – 1 tsp
Oil / Ghee – 2 Tbsp
Moringa Leaves Powder – 1 tsp
Idli Dosa Powder / Chutney Powder – 2 tsp
Boiled Rice (Basmati or Regular) – 1 Cup
Cashew nuts – Few
Red Chili – 2 Numbers
Mustard Seeds – 1/4 tsp
Chana and Urad Dal – 1/2 tsp each
Salt – As Needed

Method

• Cook the rice, let it cool and spread it on a pan with a tbsp ghee or oil (Step wise Pic 1).
• In a wide pan add ghee or oil.
• Splutter mustard or cumin seeds.
• Once done add chana dal, urad dal, cashews and red chilis.
• Saute till the dal and nuts turn golden brown (Pic 2).

• Now add all the powders Pic 2 (you can use fresh ground leaves as well).
• Add salt and saute till raw smell disappears.
• Mix the cooked rice and gently stir so that the powders coats well with rice (Pic 3).

Recipe Card

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Curry Leaves Rice | Karuveppilai Sadham Recipe

Author: Sangeetha Priya

Ingredients

• Curry Leaves Powder – 1 tsp
• Oil / Ghee – 2 Tbsp
• Moringa Leaves Powder – 1 tsp
• Idli Dosa Powder / Chutney Powder – 2 tsp
• Boiled Rice Basmati or Regular – 1 Cup
• Cashew nuts – Few
• Red Chili – 2 Numbers
• Mustard Seeds – 1/4 tsp
• Chana and Urad Dal – 1/2 tsp each
• Salt – As Needed

Instructions

1. Cook the rice, let it cool and spread it on a pan with a tbsp ghee or oil.
2. In a wide pan add ghee or oil.
3. Splutter mustard or cumin seeds.
4. Once done add chana dal, urad dal, cashews and red chilis.
5. Saute till the dal and nuts turn golden brown.
6. Now add all the powders (you can use fresh ground leaves as well).
7. Add salt and saute till raw smell disappears.
8. Mix the cooked rice and gently stir so that the powders coats well with rice.