Imported from the web

Curry Leaves Rice (Karuveppilai Sadam)

Name: Curry Leaves Rice (Karuveppilai Sadam)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 2 tsp oil (For roasting the masala ingredients); 1 tbsp urad dal; 1 tbsp chana dal; 0.5 tsp coriander seeds; 0.5 tsp cumin seeds (Called jeera in the source); 3 dried red chilies; 2 tbsp dry coconut (Sliced); tamarind (Small-ball-sized piece); 0.5 cup curry leaves (Use fresh leaves; for the masala powder); 3 tsp oil (For tempering); 1 tsp mustard seeds; 1 dried red chili (Broken); asafoetida (A pinch; called hing in the source); curry leaves (A few leaves, for tempering); 2 tbsp peanuts; 2 cup cooked rice (Prefer leftover or completely cooled rice; the source recommends sona masuri rice); 1 tsp salt; 2 tbsp water (Add while mixing the rice and masala)

Imported by Murray West on SeeMeCook

A flavorful South Indian rice dish made with roasted curry leaves, lentils, spices, coconut, tamarind, and a mustard-seed tempering. It is suited to lunch boxes and tastes especially good after the rice has absorbed the masala.

2 servings15 minSouth Asian

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Ingredients

2 tsp oil (For roasting the masala ingredients)
1 tbsp urad dal
1 tbsp chana dal
0.5 tsp coriander seeds
0.5 tsp cumin seeds (Called jeera in the source)
3 dried red chilies
2 tbsp dry coconut (Sliced)
tamarind (Small-ball-sized piece)
0.5 cup curry leaves (Use fresh leaves; for the masala powder)
3 tsp oil (For tempering)
1 tsp mustard seeds
1 dried red chili (Broken)
asafoetida (A pinch; called hing in the source)
curry leaves (A few leaves, for tempering)
2 tbsp peanuts
2 cup cooked rice (Prefer leftover or completely cooled rice; the source recommends sona masuri rice)
1 tsp salt
2 tbsp water (Add while mixing the rice and masala)

Steps

1
Heat 2 teaspoons oil in a pan. Add the urad dal and chana dal.
2
Add the coriander seeds and cumin seeds. Roast until the dals turn golden brown.
3
Add the dried red chilies, sliced dry coconut, and small-ball-sized piece of tamarind. Continue roasting over low heat.
4
Add the curry leaves and roast over low heat until the leaves turn crisp.
5
Cool the roasted spices completely, then transfer them to a small blender.
6
Blend into a smooth powder without adding water. Set the curry-leaf masala powder aside.
7
Heat 3 teaspoons oil in a large kadai. Add the mustard seeds, broken dried red chili, asafoetida, and a few curry leaves.
8
Add the peanuts and allow the tempering to splutter.
9
Add the cooked rice. Use leftover rice or rice that has cooled completely.
10
Add the prepared curry-leaf masala powder and salt. Mix gently until the spice powder is evenly combined with the rice.
11
Add 2 tablespoons water and mix gently.
12
Cover and simmer for 3 minutes, or until the flavors are absorbed completely.
13
Serve the curry leaves rice with raita. It may also be served with yogurt raita or dal.

Notes

The masala powder can be prepared in advance and stored for at least one month. Fresh curry leaves are recommended, and the source notes that the rice tastes better the next day after absorbing the spice mixture. The source does not specify storage conditions for the prepared rice.