Curry Leaves Rice is a delicious twist to traditional rice. Karivepaku Annam is an easy rice dish with amazingly delicious flavours. No more boring white rice…this easy rice recipe definitely changes the game! With just a few simple ingredients, you can transform plain rice into a flavour-packed meal!
While plain white rice is a classic, it can sometimes be fun to liven it up with different seasonings and add-ins.
Rice seasoned with curry leaf powder is a quick way to add flavour to white rice. It is super tasty, simple to make, and ready in minutes.
Curry leaves (Karvepaku in Telugu or Karuveppilai in Tamil) are an indispensable part of Indian cuisine. The aromatic leaves are believed to possess anti-disease properties and are used as a herb in Ayurvedic & Siddha medicine.
Curry Leaves Rice Recipe:
I love making rice in this way – seasoned and flavoured with fresh curry leaves. Karuveppilai Sadam or Curry Leaves Rice, made with fresh home-grown curry leaves is a great lunch or dinner option. Here’s how to make this curry leaves flavoured rice which comes out beautifully fluffy with an amazing flavour!
- For curry leaves rice, firstly take 3 cups of raw rice and rinse it well till the water runs clear. Drain the water completely.
- Then cook the rice in sufficient water till done, either on stove top or in an electric cooker. Keep aside. (You can also use leftover rice).
- Next wash the curry leaves well and pat them dry.
- Heat a kadai and dry roast the curry leaves for about 3-4 minutes till all the moisture evaporates and they turn crisp. Remove onto a plate and keep aside.
- Add a little oil to the same kadai, put in the urad dal, chana dal and tur dal. Sauté over low heat for a minute and then add whole peppercorns, dry red chillies, sesame seeds, fenugreek seeds, cumin seeds and garlic.
- Sauté for a minute.
- Then add grated coconut. Fry till the coconut starts to brown.
- Add the tamarind paste to the roasted ingredients, mix well and turn off the heat. Then add the roasted curry leaves to the kadai.
- Mix well with all the ingredients.
- Allow the roasted ingredients to cool down and then put them in a mixie jar, and grind to a smooth powder. Keep aside.
- The Karivepaku powder is now ready.
- Now, add oil in a wide and deep-bottomed pan. Add the peanuts to the pan and fry till golden brown. Remove and keep aside.
- Next sizzle mustard seeds. Add a pinch of asafoetida and sauté.
- Now add the ground curry leaf powder and mix well.
- Then sprinkle salt and turmeric powder and combine well. Stir in the fried peanuts.
- Finally add the cooked rice and gently mix.
- Drizzle a tablespoon of ghee and remove from heat.
- Transfer to a serving dish.
- Serve Curry Leaf Rice with onion raita and papad.
If you are searching for more South Indian Rice Recipes, then do try out Ven Pongal.
Karivepaku Annam Recipe details below:
Karuveppilai Sadam Recipe
Ingredients
For Curry Leaf Powder:
- 1 cup packed Curry Leaves
- 1 tbsp urad dal
- 1 tbsp chana dal
- 1 tbsp tur dal
- 1/2 tsp black pepper whole
- ½ tsp sesame seeds
- 1/8 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 pod garlic
- 5 dry red chillies
- 3 tbsp coconut grated
- 1 tsp tamarind paste (optional)
- 1 tbsp oil
For tempering:
- 4 tbsp peanuts
- ¼ tsp asafoetida
- 2 tsp mustard seeds
- ½ tsp turmeric
- 3 tsp salt
- 6 tbsp oil
- 1 tbsp ghee
Instructions
- To prepare Karuveppilai Sadam, take three cups of raw rice in a bowl and wash it well. Cook the rice in sufficient water till done and keep aside. You can also use leftover rice.
- Meanwhile, wash the curry leaves thoroughly and pat them dry.
- Heat a pan over low heat and toss in the curry leaves. Roast them till they start to crackle and give out a nice aroma. Remove onto a plate and keep aside.
- Heat a little oil in the same pan and put in the urad dal, chana dal and tur dal. Sauté till they start to get a slight colour on them.
- Then add cumin seeds, peppercorns, fenugreek seeds, sesame seeds, dry red chillies and garlic and sauté for a minute. Add grated coconut and fry till the coconut starts to brown. Then add the tamarind paste, mix well with all the ingredients and turn off the heat. Now add the roasted curry leaves to the pan, combine well and allow to completely cool down.
- Transfer the roasted mixture to a mixie jar and grind to a smooth powder. Keep aside.
- Now heat oil in a kadai and put in the peanuts. Fry them to a golden brown and then remove and keep aside.
- Next temper the oil with mustard seeds and asafoetida. Sauté till the mustard seeds pop.
- Tip in the ground karvepaku powder and sauté for a minute. Mix in the peanuts.
- Sprinkle turmeric powder and salt. Mix well.
- Add the cooked rice and gently mix. Add a blob of ghee on top and remove from heat.
- Serve Karvepaku Annam with onion raita and potato fry.
