Curry Leaves Rice Recipe | Karuveppilai Saddam Recipe
Curry Leaves Rice Recipe is a flavorful, vegan, gluten-free South Indian dish made with aromatic curry leaves and leftover rice.
Ingredients
FOR CURRY LEAVES POWDER
- 1 cup fresh curry leaves
- 2 tsp chana dal
- 2 tsp urad dal
- 1 tsp cumin seeds
- 1/4 tsp fennel seeds
- 5 black pepper corns
- 4 dry red chilies
- 1/4 tsp hing/asafoetida
- Small piece of tamarind
- 1 tsp sesame oil
FOR PREPARING RICE
- 3 Cups cooked rice
- 1 tsp chana dal
- 1 tsp urad dal
- 1/2 tsp mustard seeds
- 3 tbsp raw peanuts
- 2 dry red chilies
- Salt to taste
- 2 tbsp sesame oil
Instructions
MAKING OF CURRY LEAVES POWDER
- Take a pan and add sesame oil.
- When oil turns hot, add cumin seeds, chana dal, urad dal, fennel seeds, black pepper corns and dry red chillies.
- Saute for 2-3 minutes until dals are well roasted and turn slightly brown.
- Add curry leaves and asafoetida.
- Saute for a minute or two untill curry leaves turn crisp.
- Remove the pan from the heat and let everything cool down completely.
- Transfer the mixture from the pan to grinder jar and also at tamarind in the jar.
- Grind to a fine powder and keep aside.
MAKING OF CURRY LEAVES RICE
- In the same pan add oil.
- When oil turns hot, ass mustard seeds, chana dal, urad dal, peanuts and dry red chillies.
- Saute for 2-3 minutes until dal is well roasted and turn brown.
- Add cooked rice, curry leaves powder (prepared at first step) and salt.
- Mix well and let the rice turn hot enough to eat.
- Enjoy.