Karuveppilai Sadam-Curry Leaves Rice

Karuveppilai Sadam-Curry Leaves Rice

Ingredients needed

   Cooked Rice - as needed (any rice)
   Turmeric powder - 1/4 tsp
   Salt as needed

Fry and grind

   Oil - 2 tsp
   Curry leaves - 1 cup loosely packed
   Urad dal - 1 tbsp
   Red chillies - 4-5
   Tamarind - small pea sized ball or 1/4 tsp paste
   Coconut - 3 tbsp grated (optional)

For the seasoning

   Sesame seed oil - 4 tsp
   Bengal gram dal - 2 tsp
   Asafoetida/Hing - 1/4 tsp
   Roasted peanuts - 2 tbsp

For Garnishing

   Ghee - 1 tsp

Preparation

Wash, discard the stem and use the curry leaves alone.

Cook rice in such a way that it is not mushy. Spread it on a plate to cool.







Method

Heat 2 tsp of oil in a pan, add urad dal, red chillies and tamarind. When dal turns golden brown, add the curry leaves and saute for a few minutes. Then add grated coconut and cook for a further 2-3 minutes. Remove from heat and leave it to cool.

Grind it to a paste without adding water.

Heat 4-5 tsp of sesame seed oil in a pan, add Bengal gram (kadalai paruppu), when dal turns golden brown, add hing, turmeric powder, roasted peanuts followed by the ground curry leaves mixture and salt.

Saute the curry leaves mixture/paste for a few seconds and then add needed rice.
Mix well and serve with potato curry or chips or appalam. If preferred, add a tsp of ghee in the end and mix well.

Note - Use sesame seed oil for best results. This curry leaves rice will not be dry as we are making it with curry leaves paste and adding enough oil. When packing for lunch box or travel, avoid using coconut.