Curry leaves have many health benefits such as aiding digestion,  promoting hair growth and is good for eyes as well. Generally we are used to discarding the curry leaves from the when we consume curries. By following this recipes we will be able to get all the goodness of curry leaves.

Here i have used normal ponni rice to make this dish. You could use basmathi rice or prepare using  left over ice too. You could also use either  peanuts or cashewnuts of your choice. Flavourful rice which is the best for kids lunch box too.

Karuvepillai Sadam



 Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Tamil
Serves: 2

 INGREDIENTS:
Rice- 1 cup
Salt- to taste

To roast and grind:
Dry red chilli-5
Coriander seeds-2 tablespoon
Channa dal- 2 tablespoons
Urad dal- 1 tablespoon
Jeera- 1 teaspoon
Peppercorns- 1/2 teaspoon
Oil-1/2+ 1/2 teaspoon
Curry leaves- 1 cup
Tamarind- small gooseberry size
Asafetida- pinch

To temper:
Ghee- 1 tablespoon
Mustard seeds- 1 teaspoon
Cahewnuts/ Peanuts- 10-15 nos
Karuvepaku Annam

 PROCEDURE:
  • Wash the rice and pressure cook with 2 cups of water for 3 whistles or cook the rice with plenty of water and drain the extra water. Allow to cool.
  • Wash the curry leaves and wipe them on a towel and allow to dry them under the fan for 10 minutes.
  • In a pan add half a teaspoon of oil and roast the dry red chillies, coriander seeds, channa dal, urad dhal, jeera and pepper corns. 
  • Roast them till the channa dal colour changes to golden. Now add half a teaspoon of oil, the curry leaves, tamarind and asafetida (If you use block add when you roast the dhal). Roast for two minutes and switch off the flame.
  • Allow to cool the ingredients and finely powder them using a blender jar.
  • In a pan heat the ghee and add the mustard seeds and cashewnuts/peanuts once the mustard seeds crackles add the rice and salt and on top of that add the curry leaves powder and toss well without any lumps. Do not add the powder directly on the ghee as the mixture has dhals in it chances are there the masala to form clumps.
  • Or else add the masala and the ghee with cashews directly with rice and mix well. Heat slightly if required.
  • Serve with papad and raita or coconut chutney.
  • Note: Tamarind could be ground with masala like this or could be made as paste and do how we prepare tamarind rice.