Receta Karivepillai Sadam | Curry leaves Rice

by Nisha

These shiny dark green leaves - Curry leaves are the backbone of the South Indian seasoning. Any dish, be it a kari/dry veggie or sambhar or rasam, curry leaves are a must. They are strongly aromatic and rich in flavour.  It is equally enriched with nutrients that enhances hair growth, aids in digestion and has many more health benefits. Todays post is a rice dish made with Curry leaves. The leaves are roasted and powdered along with few other ingredients and mixed with rice. This recipe is under Vegetarian dishes for this week's BM.  Karivepilai podi, the spice mix for the rice can be made ahead and kept for few days. So this becomes an easy lunch box recipe as well.   Generally when a variety rice is prepared, we always make 2 or 3 different varieties. And, South Indian rice dishes pair very well with Morkuzhambu and Vadam or Appalam (Papad). Check for more variety rice dishes here. Karivepillai Sadam Mixed rice with powdered curry leaves Prep Time: | Cook Time: | Total Time: | Serves: 2 Ingredients 1 Cup Rice 1/2 Cup Tightly packed Curry leaves  1 tsp Dhaniya 1/2 Tbsp Channa dal 1/2 Tbsp Urad dal 4-5 Red chillies 1 Tbsp Oil (preferably sesame) 1/2 tsp Mustard seeds 1/2 tsp Urad dal 1 Tbsp Peanuts or Cashews A pinch of asafoetida Instructions Pressure cook the rice. Spread it over a plate and let it cool. Drizzle some sesame oil on top and keep aside. Dry roast the ingredients under "to grind". Roast them separately so that it does not burn and the curry leaves just until they become crisp.  Once it cools grind them to a fine powder. Add salt while grinding. Then heat a Tbsp of oil in a kadai. Add the mustard seeds and let it splutter. Then add the peanuts or cashews and roast them. Peanuts will take a little bit longer to roast, so you can also roast them separately.  Then finally add the urad dal and asafoetida.  Pour this tempering on the rice and add the ground powder as well, little at a time. Mix them well, add salt if needed. Keep adding the curry powder as much is needed.  Serve it with morkuzhambu and vadam or papad.  Notes This spice mix can be stored for a week or so. Store them in an air tight container. There are also so many variations to this recipe. We can add a bit of tamarind while grinding. Some add garlic to it. If you are using these, Ill advise you to finish up the spice mix in a couple of days, as it may go rancid quickly.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 72 here.