Curry leaves or Karuvepillai or karivepaku in different languages is an indispensable herb used in most Indian kitchen, especially in South Indian kitchen. No tadka or tempering is complete without the addition of fresh curry leaves. I cannot imagine making rasam or for that matter any cooking in my kitchen without these flavourful and earthy leaves. This Karuveppilai Rice Recipe is a great way to incorporate curry leaves to your diet. Today’s recipe is just an extension of my earlier post on Karivepaku karam podi or Curry leaves Powder. This herb is highly valued for its medicinal usage…click here to know more about it.
This rice dish comes together in 15 minutes if you have leftover rice handy and of course the curry leaves powder ready. This Karuveppilai Rice Recipe allows you to add anything you like to enhance its taste. You can add veggies or any nuts to this if you like. The only key to making a good Curry leaves rice is that your curry leaves need to be fresh.
You can prepare curry leaves powder in bulk and store in an air tight container and use it up as and when required. It keeps good for about a month or even longer when refrigerated. Mix this with piping hot rice, a dollop of ghee and garnish with some nuts….you will not want to have anything else next to this. This Karuveppilai Rice Recipe is a wonderful variety rice and also perfect for lunchbox.
Cooking rice is a crucial step because the rice grains are supposed to be separated from each other and not too mushy. Rice should not be over cooked, if required you can spread cooked rice on a plate and let it cool before using. Munching on this delicious rice spiced up with curry leaves and the crunch you get with the nuts will give you a heavenly taste! Please do try it out and let me know.
Off to Karuveppilai Rice Recipe!!
Step by step process to prepare Karuveppilai Rice Recipe:
Before getting into the recipe, do check out how to prepare the basic ingredients needed for this recipe.
- How to cook perfect plain rice ?
- Curry Leaves Powder Recipe (Karuveppilai podi or Karivepaku karam podi)
- Heat oil in a pan over medium heat. Add mustard seeds, dry red chillies, Chana dal (split bengal gram) and Urad dal (Black gram).
- Once the mustard seeds begin to pop and the lentils start to turn brown, add in curry leaves and asafoetida (hing).
- Immediately add in the cooked rice and curry leaves powder/Karivepaku karam podi or Karuveppilai podi.
Adjust the amount of curry leaves powder to suit your spice levels.
- Sprinkle some salt and mix well. Remember that the curry leaves powder already has some salt.
- Turn off the heat and serve karuveppilai sadam or Curry leaves rice with potato fry, pappad or chips on the side.
A Quick Summary:
- Heat oil in a pan over medium heat. Add mustard seeds, dry red chillies, channa dal and urad dal.
- Once the mustard seeds begin to pop and the lentils start to turnin brown, add curry leaves and asafoetida.
- Add in the cooked rice and the curry leaves powder.
- Add salt and mix well. Remember that the curry leaves powder will have some salt.
- Turn off the heat and serve with potato fry, pappad or chips.
- The prep and cooking time are given considering that you have leftover cooked rice and curry leaves powder ready.
- This recipe does not require too much oil, so you can use as per your liking. Use sesame oil for best taste or you can also use ghee.
- Adjust spice levels with the amount of curry leaves powder.
- Including peanuts or cashew nuts will enhance the taste of the rice. But it is purely personal, you can also keep it simple with just lentils.
- You can also include any veggies of your choice to make it even more healthy.
- A dash of lemon at the end is a great way of adding zing to the rice.
Check out other Variety Rice Recipes from blog!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂