Instant Curry Leaf Rice - Karuveppilai Sadham

This instant curry leaf aka karuvepillai sadham is a simple,healthy,  easy, and comforting meal that can be made in under 30 minutes. This vegan rice is for any day whether it is regular week day or for festival days like Navratri.

Curry leaves

Karuvepiilai aka curry leaves or kadi patha, have immense health benefits. They are used for ages in our Indian cuisine and no food is complete without a tempering that includes curry leaves. From great great grandma times, the information passed through generations are stuck in our minds and we practice it to reap the maximum benefits. Religiously, we eat curry leaves that are used in the tempering, while some may prefer to discard it. It adds aroma that no one can deny. But the knowledge that it helps with eyesight, prevents hair loss and graying of hair, as well as its detoxifying effect has registered in our mind that we even eat the ones that are added in tempering. To aid everyone, our families traditionally make this rice as well as chutney/thogayal made with curry leaves alone and these are delectably tasty. This herb has super powers!

Back in time, those days, each and every home had a curry leaf tree. I remember picking fresh leaves every day when my mom is cooking. I have a tree now growing which makes enjoying these recipes easy. The leaves are available in stores and if you buy a couple of packs, you have a healthy meal for your family. We continue the tradition passing it onto our future generations, and making these simple and tasty recipes.

The following ingredients are needed to make this comforting rice.

Rice - I use sona masoori or basmati rice to make this. Any kind of rice will work provided it is not sticky rice.

Salt - gives flavor.

Peanuts - Adds to the proteins, texture, flavor, and nutrition value.

Oil - neutral flavor oil is best for this recipe.

Curry leaves - these are the star of the recipe. Fresh curry leaves are used in this recipe.

Dried red chili - Adds to the heat. The quantity can be adjusted based on heat tolerance.

Dal - Urad dal and chana dal add to the body and texture of the instant powder. These also add to the nutrition profile.

Split urad dal - This dal is added during tempering which gives a crunchy bite.

Mustard seeds - Adds flavor.

Asafetida - Aids in digestion and enhances the aroma and flavor.

Preparing a good meal in an instant which is very simple yet tasty is always comforting and would be the most requested meal. One such dish to make is this instant curry leaf rice or karuveppilai sadham (in Tamil). Whether you want a quick fix for a weeknight meal or for any relaxed lazy day meal fixing, this rice is a perfect one to make. Each and every one in our home loves this rice.

If you have the rice ready, all it takes to prepare is 10 minutes. you have a scrumptious karuvepillai sadham to satisfy your hunger. Or else too, when the rice is getting cooked, you can make the powder, seasoning, and mix it (it may take another 5 minutes for the rice to cook). A wonderful meal is ready in under 30 minutes. Next time please prepare this, enjoy it with your family and let me know your feedback

The ground curry leaf mix may be a little coarse or fine, to suit your texture. The powder can be stored for unto a week in the refrigerator in an airtight container. This also helps in making a quick meal.

This is also a recipe that we make for neivedhyam, or offering to God. This is a no onion no garlic recipe. This rice, one of the chitrannam or variety rice, is great to make for festive occasions like Navratri, Aadi peruku, Chitra Pournami, and for any other family gatherings. This is a crowd pleaser and this recipe is a keeper.

Variety rice is easy to make for a crowd and they also fall into the “comfort food” category. Navratri is around the corner and try this Instant Karuvepillai Sadam, coconut rice, South Indian Lemon Rice, Vaangi Bath, Cilantro Rice, Bagala Bath for your entertaining menu. Be sure to include the Narthangai Sadam and Ellodharai too.

Ingredients:

 Serves 4 to 6

Rice - 1 cup

Salt

Water 

Sesame oil - 1 tsp

Roast and Grind:

Oil - 2 tsp

Urad dhal, whole - 11/2 tbsp

Chana dhal, split - 1 tbsp

Curry leaves - 1 cup, medium packed

Dried red chillies - 6

Tempering:

Oil - 2 tsp

Dried red chillies - 2

Peanuts - 3 - 4 tbsp

Mustard seeds - 1 tsp

Urad dhal, split - 1 tsp

Curry leaf - 1 sprig

Asafoetida (hing) - 1/8 tsp

Method:

Wash and cook the rice. Transfer it to a big bowl, add a tsp of oil and let it cool.

Wash the curry leaves. Heat oil in a pan, add red chillies, urad dal, and chana dhal and fry till golden. Add the washed curry leaves and roast nicely for 2 min till there is no moisture left in the leaves.

Cool and grind to a powder.

To season, heat oil in a pan. Add all the ingredients and fry for a couple of minutes till the peanuts are finely roasted and pour in the rice. 

Add the ground curry leaf powder, salt and mix well.

Mix thoroughly and serve with a papad.