Karuveppilai Sadam (Curry Leaves Rice)

Curry Leaves Rice By

Cuisine Style: Souht India | Cooking Time: 15 minutes | To Serve: 3 | Take with: Chutney, Pickle, Chips | Type: Rice, Lunch


  • Basmati rice [boiled] – 1 ½ cup
  • Curry leaves - 2 cup
  • Small onion – 6 [chopped]
  • Garlic - 2 [crushed]
  • Asafetida - a pinch
  • Tamarind paste - 2 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Curry leaves – 1 spring for seasoning
  • Dry red chilli - 1
  • Mustard seed – 1 tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Salt to taste
  • Oil – 3 tbsp


  • Heat pan with oil then add curry leaves sauté gently for a minute. Then put it onto a mixer grinder to fine paste with ½ tumbler water. Paste will be double cream consistency [must be thick paste].
  • Heat another pan with oil then add mustard seed. Once it’s splattered then add Bengal gram, urad dal, asafetida and onion sauté till golden brown. Then add crushed garlic, dry red chilli and curry leaves sauté gently.
  • Add curry leaves ground paste, tamarind paste and turmeric powder mix well. Then add red chilli powder and salt mix well.
  • Once this mixture comes to boil then add boiled basmati rice mix well. Cut off heat and serve hot.

Medicinal value

  • As it has more iron content it helps hair grow & black.

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