CURRY LEAVES RICE (கறிவேப்பிலை சாதம்)- A nutritional rice variety made using curry leaves and few other ingredients at home. Curry leaves are rich in iron and folic acid. It is available in all seasons. This rice can be packed for picnics and lunch boxes as well. Curry leaves rice with curd or curd pachidi is a good combination.
Curry leaf 1 cup approx.
Raw rice 1/2 cup
(cooked in 2 1/2 times water)
Sesame seeds 1 tsp
Red chili 3 nos.
Urad dhal 2 1/2 tsp
Channa dhal 2 1/2 tsp
Black pepper 1/2 tsp
Ground nuts 3 tsp
Hing 1/2 tsp
Jaggery 1 tsp
Mustard 1 tsp
Gingelly oil 3 tsp + 1 tbsp
Preparation time 8 minutes
Cooking time 30 minutes
Serves 3-4 persons
Rinse and strain sesame seeds and dry roast till it crackles
Heat Oil. Roast red chili and urad dhal, channa dhal and hing
Transfer to mixie jar and dry grind at room temperature
Heat oil. Saute curry leaves for 1 minute and keep aside for 10 minutes. Add tamarind and jaggery. Transfer to mixie jar. Add water and grind to fine paste.
Heat Oil. Add red chili, mustard,urad dhal, channa dhal and ground nuts
Add curry leaf paste and saute for two minutes.
Add cooked rice, dry grind powder, salt and 1 tbsp gingelly oil. Mix well. Curry leaves rice or curryvepilai sadam(கறிவேப்பிலை சாதம்) is ready.