Karuveppilai Sadam Recipe
Karuveppilai sadam or curry leaves rice- A flavorsome rice made with leftover rice and fresh curry leaves garnished with crunchy cashews. Tastes great with raita and chips
Servings: 2
Ingredients
- Leftover cooked rice 2 cups Preferably short grain rice
- Oil 3 tbsp
- Cashews 10 to 12 broken
- Turmeric powder 1/2 tsp
- For The Spice Paste:
- Fresh curry leaves 1 cup packed
- Urad dal 1 tsp
- Tamarind a small marble sized piece
- Dry red chilies 4 to 5
- Fenugreek seeds 1/2 tsp
- Coriander seeds 1 tsp
- Oil 1 tsp
- Salt to taste
- For Tempering:
- Mustard seeds 1 tsp
- Urad dal 1 tsp
Instructions
- Heat a pan with 1 tsp oil.
- Add urad dal, dry red chilies, tamarind, coriander seeds and fenugreek seeds
- Fry these till the urad dal turns golden. Make sure that the flame is on a medium low because spices burn fast.
- Once dal turns brown, add the washed and dried curry leaves and fry till the curry leaves shrink in size.
- Add salt to this and let cool.
- Once cool, place all of this in a blender and blend to a smooth paste using not more than 1.5 tbsp of water.
- Now in the same pan that you fried the curry leaves, heat 3 tbsp oil.
- Once hot, add broken cashews and fry till golden.
- Drain on a kitchen towel,
- Now to the remaining oil, add mustard seeds.
- Once the seeds pop, add the urad dal and fry till light brown.
- Add turmeric powder now and immediately add the ground paste.
- Mix well and cook till the paste becomes thick.
- Once done, add rice and mix well.
- Adjust salt at this stage if required.
- Add fried cashews and mix again.
- Serve hot with raita and chips
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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