Curry Leaf or Karuveppilai is a good source of iron. It is loaded with numerous nutritious vitamins and minerals. It is very good for the diabetics, young and the old. This rice is a very good lunch box menu and is ideal for the summer heat. It is easy simple yet tasty.
Now let us see how to make karuveppilai sadham
- Cooked rice – 2 cup
- Gingelly oil – 1 tsp
- To temper:
- Oil – 2 tsp
- Mustard – ½ tsp
- Urad dal – ½ tsp
- Cashew – 6
- Dry roast and grind:
- Curry leaf (tightly packed) – ½ cup
- Urad dal – ¼ cup
- Cumin – 1 tablsp
- Pepper – 1 tablsp
- Salt – to taste
Wash and dry curry leaves in the shade. Dry roast curry leaf, urad dal, cumin, pepper and salt separately till nice aroma comes. Set aside to cool and grind. Add 1 tsp gingely oil in the cooked rice and fluff with a fork. Heat oil in a tadka pan and add all the tempering items given under “to temper.”Add 2 to 3 tsp curry leaf powder and temperings to the rice and mix well. Serve with vadam or pappad. I served with rice vadam.
If you want you can add peanuts while tempering.
If you want you can add red chillies instead of pepper. But I like pepper taste.