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Karuveppilai Sadam Recipe

Karivepaku Annam is an easy rice dish that’s so tasty and comes out perfect. This Karuveppilai Sadam rice will surely be your new go-to rice recipe in no time! Aside from its irresistible and savoury flavours, it is also super easy to make.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Main Course Vegetarian
Cuisine: South Indian
Servings: 12
Calories: 367kcal
Author: Shil

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.