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
Ingredients:
- 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
Method:
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.
Note:
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.
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