- Submitted by Dahlia
(Curry Leaves Rice, Karuveppilai Sadam, Karivepaku Annam, Karivepaku Rice, Karuvapila Choru)
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Curry leaves or Karuvepillai or karivepaku in different languages is an indispensable herb used in every Indian kitchen, especially a south Indian kitchen. No tadka or tempering is complete without the addition of fresh curry leaves. Unfortunately, many of us throw the curry leaves from our food. I have always wanted to eat curry leaves as a whole, in some form, especially seeing my increased hair fall.
I had first tasted Curry leaf rice prepared by my grandmother after my first delivery. In my grandmother’s kitchen backyard, there are many curry leaf trees, which she uses it in her cuisine and also sends it to us whenever possible. According to my grandmother, lactating mothers of new born babies should begin their meal with a morsel of curry leaf rice, because curry leaves are rich in iron and folic acid which helps in keeping anemia in bay. It also improves the digestion and alters the way our body absorbs fat and also helps in weight loss.
Curry leaf rice is the easiest and the quickest that can be cooked on any busy morning. Curry leaves can be washed and pat-dried on kitchen towels, the previous night to make it more faster. So, go ahead and set out to make this green colorful aromatic nutritive rice variety in your spouse’s or child’s lunch box.
Recipe For Curry Leaves Rice
Preparation Time: 10 minutes
Cooking Time: 30 minutes
- Basmati Rice - 2 cups
- Salt - as needed
- Turmeric Powder - a pinch
To Roast and Powder (Preparing Curry Leaf Powder)
- Curry Leaves - about 1 cup packed
- Urad Dal - 2 tbsp
- Channa Dal - 1 tbsp
- Garlic - 1 clove
- Dry Red Chillies - 5
- Peppercorns - 5
- Coconut - 2 tbsp
- Asaefoetida - a pinch
- Mustard seeds - 1 tsp
- Sesame Oil - 2 tbsp
- Cook the rice with required salt and a pinch of turmeric powder and keep aside.
- Dry roast the dals, garlic, peppercorns, dry red chilies and coconut till it turns golden brown. Roast it in low flame to prevent it from getting burnt.
- Add the curry leaves and toss everything on low flame till the leaves turn crisp. The whole roasting process should take about 12 minutes. Switch off and cool everything.
- Grind everything to a coarse powder and keep aside.
- Heat oil in a wok and do the tempering with mustard seeds and asafoetida.
- Add the cooked rice and the ground curry leaf powder. Switch off.
- Toss till everything comes together. Check for seasonings and add salt if needed.
Serving Curry Leaf Rice
- Serve with raita, papad and/or some fry.
- You can make the Curry Leaf Powder in bulk and store it. This way you can make curry leaf rice instantly with left over rice. If you intend to store the powder, do not add coconut. Here's the recipe for Curry Leaf Powder.
- Choose fresh curry leaves for the best flavor and aroma.
- Use sesame or gingelly oil for tempering for increased taste and flavor.
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